Here’s an excellent example of how quick and easy it is to make a warming homemade soup. This cauliflower soup is lusciously creamy even though it’s dairy- free- and it’s finished with a drizzle of always-welcome roasted garlic oil. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
- 3 tablespoons organic extra-virgin olive oil
- 5 cups/455 g small cauliflower florets (from 1 small head)
- 1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
- 8 garlic cloves, minced
- 2 teaspoons coarsely chopped fresh oregano leaves
- 2 teaspoons coarsely chopped fresh sage leaves
- 4 cups/950 mL organic reduced-sodium chicken or vegetable stock
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons Roasted Garlic Oil
- In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
- Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very ten- der, about 5 minutes.
- Working in batches if necessary, transfer the soup to a blender or food proces- sor, or use an immersion blender, and puree (be careful—the mixture will be hot), scraping down the bowl or jar as necessary.
- Reheat the soup if necessary and add salt and pepper to taste. Serve hot, driz- zled with the garlic oil.