Purple Cauliflower Soup

Name: Purple Cauliflower Soup
Ingredients: 1 1/2 pounds purple cauliflower; 2 small shallots; 2 garlic cloves; 3 - 4 cups veggie stock; 2 tablespoons olive oil; kosher salt, to taste; good quality olive oil, garnish; ezpeletako bipera or smoked paprika, garnish

8 ingredients

11 steps

Ingredients

1 1/2 pounds purple cauliflower
2 small shallots
2 garlic cloves
3 - 4 cups veggie stock
2 tablespoons olive oil
kosher salt, to taste
good quality olive oil, garnish
ezpeletako bipera or smoked paprika, garnish

Directions

1

Remove outer leaves of cauliflower. Wash and cut cauliflower into chunks.
2

Cut shallots and garlic into medium sized pieces.
3

Heat olive oil over medium heat in a large saucepan or dutch oven. Add shallots, cook over low heat, until soft. About 5 minutes.
4

Add cauliflower. Stir to coat with olive oil. Cook for about 5 minutes over low heat.
5

Add stock and garlic. Bring to boil. Do not cover with a lid.
6

Bring heat to a low simmer. Season to taste with salt.
7

Cook until cauliflower is soft, about 25 - 35 minutes. It all depends on how large you cut the pieces of cauliflower.
8

Remove from heat and let cool about 10 minutes. Puree in batches, using either a blender or food processor. Return to cooking pan.
9

Gently reheat over low heat. If necessary season with a bit more salt.
10

Ladle into serving bowl. Drizzle good quality olive oil over the top and sprinkle with ezpeletako bipera or smoked paprika.
11

Serve. Eat.