Easy cauliflower soup

If you get home 15 minutes early and need an easy, healthy, weeknight dinner, look no further. Cauliflower is quickly becoming one of my favorite vegetables for its versatility. You can mash it like potatoes, use it to make pizza crust, whisk it up in a soup like this, sauté it on its own and add spices... it can be light and rich at the same time, and is a much healthier option to some of the simple carbs it can replace. Cauliflower cooks quickly, so this soup is much, much faster than most to make, making it more feasible for a weeknight. You can also chop all the veggies ahead of time and put them in the fridge, then all you have to do is sauté, simmer, and blend!

Ingredients

2 carrots
2 celery sticks
1 medium sweet onion
2 garlic cloves
1 head cauliflower
1 cup water
1 cup vegetable broth
1/4 tsp white pepper (can use black pepper as well, the white pepper just keeps the smooth white texture)
salt to taste

Fresh parsley and grated parmesan cheese for garnish

Directions

Step 1
Coarsely chop the onion, carrots, celery, and cauliflower. Heat a saucepan pan over medium heat and add olive oil. Sauté the onion for 2-3 minutes, then add the garlic and cook for another 1-2 minutes until fragrant. Add the carrots and celery and sauté another 5-8 minutes to soften the carrots.

Step 2
Add the cauliflower, water, and vegetable broth. Bring to a boil, then simmer covered for about 8-10 minutes. The cauliflower should be soft when pierced with a fork.

Step 3
Let cool about 10 minutes. Working in batches, pulse in a blender until smooth.

Step 4
Season with salt and pepper, and top with chopped parsley and parmesan cheese.

If you need something a little heartier, this is delicious served with whole wheat toast. Enjoy!