No Cream Creamy Cauliflower Soup
1/4 cup veggie broth
1 medium onion, chopped roughly
1 large head cauliflower, outer leaves removed, core removed and chopped
1/2 cup water or veggie broth
4 cups water or veggie broth
1/2 cup hot water or veggie broth
In a large, heavy saucepan, heat the 1/4 cup veggie broth on MEDIUM, add the onion and stir well until coated. Cook gently, stirring occasionally. Stir in the cauliflower, 1/2 cup water or stock and a little salt. Cover and let cook until the cauliflower is tender, about 20 minutes. Stir in 4 cups water or broth, cover and bring back to a simmer, let cook until cauliflower is fall-apart tender and fully cooked, about 20 minutes. Puree In batches, transfer the soup to a blender and purée until smooth.Return to the pot. Let the soup stand off heat for 20 minutes, it should thicken slightly. SERVE & SAVORTo serve, season with salt and pepper. Transfer to individual serving bowls, scatter with fresh herbs. Reheats beautifully.