Cauliflower Soup - Rosemary
Ingredients
- 1 tablespoon coconut oil
- 1 onion chopped
- 1 tsp crushed garlic
- 1 tablespoon fresh rosemary minced, OR dried rosemary
- 4 cups chicken stock
- 1 cauliflower large - cut into florets
- 1 teaspoon salt and pepper to taste
- 2 tablespoon fresh cream to server - optional
- bread to serve - optional
Instructions
- In a large soup pot: fry onion, garlic and rosemary in oil on low heat for about 5 minutes, till translucent and fragrant.
- Add cauliflower florets and stir to coat for about 2 minutes.
- Add stock. Simmer on medium/high heat for about 15 minutes. The cauliflower should be soft. Carefully blend the hot mixture using a blender or a hand blender. Taste and season with salt and pepper. Divide between plates, pour a little fresh cream onto each plate and serve with bread of choice.
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