Cauliflower Puree

10/6/2017

Pureed soups are easy, fast and filling. Cauliflower makes a perfect Autumn puree. As we prepare on the East Coast for cooler weather, we can look to foods that boost immunity for the months to come. Cauliflower is an antioxidant super star, rich in vitamin C, with manganese, another antioxidant, as well as providing fiber, magnesium and a source of omega-3 fats.

Prep time: 20 minutes
Cooking time: 3o minutes
Yield: 5 cups

Ingredients
2 medium garlic cloves
½ medium yellow onion
½ cup + 1 Tbsp finely slivered fresh chives (for garnish)
1 tsp olive oil
1 Tbsp dried thyme
1 small - medium cauliflower head, roughly chopped
5 cups of water
1 tsp salt + to taste
½ tsp ground black pepper + to taste
1 Tbsp fresh lemon juice

Instructions

Chop garlic, onion and chives to a medium dice. The soup is a puree and size does not matter much, but make sure items are small enough to blend easily later on.
Sliver 1 Tbsp of chives for garnish. Set aside.
In a medium pot, heat 1 tsp olive oil and add garlic, onion and chives.
Sauté for 7 - 10 mins, adding a dash of salt.
Add dried thyme and stir in.
Add cauliflower to the mixture and stir in well.
Sauté together for about 3 minutes.
Add water and bring to a boil.
Simmer entire mixture on medium heat.
Add salt and pepper.
Allow mixture to simmer for about 15 minutes until cauliflower is soft.
Blend the entire mixture until pureed with an immersion or standing blender.
Add lemon juice and adjust salt and pepper to taste.
Garnish each serving with a pinch of slivered chives.