For past few days it feels like Fall and I love having soups and stews during this time of the year through winter. Snuggled up on the couch and having a hot bowl of soup while watching Netflix is the perfect dinner after a long hard day. Cooking this soup is extremely simple and all I need to clean up is one single pot! Now, that is always a bonus. This cauliflower soup is creamy, luscious, comforting and can easily be altered into a vegan recipe.

Ingredients:

6 cups of cauliflower florets roughly chopped

6 cloves of whole garlic

1/2 cup chopped onion

1 teaspoon dry parsley flakes

1/2 teaspoon chili flakes

4 cups chicken stock

1 tablespoon olive oil

1/4^th cup heavy cream

1/4^th shredded sharp cheddar cheese

Salt and pepper to taste

Instructions:

In a heavy bottom pan heat olive oil and add the garlic and onion till they start to develop color.

Add the cauliflower, Parsley flakes and chili flakes and keep stirring on a medium high heat till the cauliflower starts to brown (you may notice some liquid initially but that will eventually evaporate). This process takes around 15-20 minutes. At this stage the cauliflower will be almost cooked.

Add the chicken stock, heavy cream, cheese, stir the mixture and bring to a simmer.

Turn off the heat and blend the mixture until smooth or until you achieve the desired texture. (I like mine a bit chunky).

Adjust the seasoning and serve hot.