Lauren’s Cauliflower Soup

Soup doesn’t get simpler than this embarrassingly easy, non- fat soup. Food doesn’t get plainer than this so feel free to add curry powder, a tiny bit of cream or Parmesan cheese if your diet allows, fresh basil or cilantro leaves or some Dijon mustard. Yield: 12 cups

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Step 1

Place the onion and 2 tablespoons stock in a large saucepan over medium heat and cook until the onion gets very tender and starts to brown, about 10 minutes. Add the remaining chicken stock and bring to a boil. Lower the heat to low, cover and cook until the cauliflower is tender, about 35 minutes. Remove the solids and transfer to a food processor or blender. Process, in batches, until smooth, gradually adding the remaining broth. Transfer to a container, cover and refrigerate up to 2 days or serve immediately.