Ingredients
- 2 heads cauliflower
- 3 large portabella mushrooms, cut in large pieces
- Extra virgin olive oil
- 2 large Onions, chopped
- Shallots – optional, chopped
- Salt and pepper
Directions
- Wash, dry and cut both cauliflowers into large clusters.
- Take 1 cauliflower and place in roasting/baking pan, sprinkle with a little oil and salt, and roast at 425°F about 45 minutes until browning.
- In a large pot, sauté the onions and/or shallots in 2 Tablespoons of olive oil. Last night I used a combination of both, but usually use just onions. Total amount is equivalent to 2 large onions.
- Sauté until soft and translucent, just starting to brown.
- Add mushrooms and continue cooking for 5 minutes.
- Add 1 head of the cut-up, uncooked cauliflower.
- Add water to just cover cauliflower. Turn up heat to high until boiling, then reduce to medium heat.
- Add salt and pepper to taste – don’t hold back on this.
- When cauliflower is soft, remove from heat. Using either an immersion blender or regular blender, blend everything in the pot together until smooth, adding in the roasted cauliflower to blend with the other ingredients.
- As a variation, and for a complete and satisfying meal, cook up some smoked low-fat turkey or chicken sausage, then cut it up and add into the soup after blending.
- You can finish it off by adding a dollop of no-fat Greek yogurt.
This soup is thick and creamy. If you prefer a thinner soup, you can add chicken stock, vegetable broth or clam broth. I did not, but you may prefer this. As I said above, this soup has MANY variations. You can use almost any vegetable, and also add a variety of fresh herbs. Let me know how you like it best! ENJOY – I did! – Dr. Barry Schiff
