Cauliflower Soup with Pesto & Caramelized Shallots
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1½ tablespoons of olive oil
  • 1 medium yellow onion, chopped
  • 1 head of cauliflower, leaves removed, cored and cut into florets
  • 1 russet potato, peeled and chopped (can also substitute with 4 small potatoes like yukon gold)
  • 2 teaspoons sea salt
  • 2 cups of chicken stock
  • 1 cup of whole milk (to make dairy free, substitute with ½ cup full fat coconut milk)
  • 2 shallots, thinly sliced
  • 1 tablespoon butter
  • 1 teaspoon of sweetener (I prefer date syrup, but you can also use agave or maple syrup)
  • Store-bought (or homemade) pesto
Instructions
  1. Add olive oil to a large pot and bring to medium-low heat. Add onions and sauté for 5 minutes. Turn heat to low and add potatoes. Continue cooking on low heat for ~10 minutes (This process is to sweat the vegetables so cooking on low heat prevents them from browning).
  2. Add cauliflower florets, chicken stock, and salt. Bring to a boil, and simmer covered for 20 minutes, until vegetables are tender.
  3. Add 2 cups of water, bring to a boil, then lower the heat and simmer uncovered for 15 minutes.
  4. While the soup finishes simmering add 1 tablespoon of butter to a small sauté pan over low heat. Add shallots and sauté for 8 minutes until golden brown. Add the sweetener, stir together, and cook for another 2 minutes.
  5. When the soup has finished simmering, remove from heat. Stir in the milk. Using an immersion blender, puree the soup. If you don't have an immersion blender, go ahead and pour into a regular blender.
  6. Do a final test for salt to taste. Ladle into bowls, add small dobs of pesto. Use can use a tooth pick or fork to gently swirl the pesto. Top the center of each bowl with caramelized shallots and enjoy!!
Recipe by Six Snippets at https://www.sixsnippets.com/cauliflower-soup/