By Shireen Jamooji
1 medium onion, sliced thin 1 head of cauliflower 5 ½ cups low sodium vegetable stock or water ¼ cup extra virgin olive oil, for serving Fresh cracked black pepper Salt
Heat a large pot with olive oil over medium-low heat. Add sliced onion and cook low and slow, stirring, for 15 minutes. Add the cauliflower plus one teaspoon of salt, and ½ cup of water or vegetable stock.
Raise the heat to medium, cover the pot, and stew the cauliflower for 15-18 minutes. Add the remaining 5 cups of stock, bring to a low simmer, and cook uncovered for an additional 20 minutes.
With an immersion blender, puree the soup until very smooth and pourable. Transfer back to the pot and let stand for 20 minutes to thicken slightly. Top with a drizzle of olive oil and cracked black pepper.