Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large head cauliflower (2.5-3lbs)
- 1.5 tsp salt
- 1 tsp pepper
- 4 cups veggie broth
- 2 tbsp butter
- 2 tbsp lemon juice
- 1/4 tsp nutmeg
- 2 tbsp chopped parsley
Croutons
- 4 cups sourdough, diced into cubes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- pinch of salt & pepper
Instructions
- In a large dutch oven, heat olive oil over medium-high heat. Once hot, add diced onion and cook for 4-5 minutes or until beginning to soften. Add in garlic and cook another minute.
- Dice cauliflower into florets, then add to the onions. Stir in salt and pepper.
- Pour in veggie broth and bring to boil. Once boiling, reduce heat to medium-low and simmer for 20 minutes or until cauliflower is tender.
- Once cauliflower is tender, add butter, lemon juice, and nutmeg. Turn off heat and let sit 10 minutes.
- Using an immersion blender or regular blender, blend soup until completely smooth.
- Meanwhile, heat a saute pan over medium-high heat. Add oil. Once hot, add bread cubes and spices. Cook 7-8 minutes, tossing occasionally until bread is toasted.
- Add soup to bowl and top with parsley and croutons.
Category: soup, dinner, lunch, meal prep, winterMethod: stovetopCuisine: AmericanDiet: Gluten Free