Cauliflower Soup with Caramelized Onions

Ingredients

• 1 head cauliflower (large)
• 3 onions (medium)
• 3 cloves garlic
• 2 tablespoons butter
• 5 tablespoons olive oil
• 1 1/2 teaspoons salt (more as needed)
• 1/4 teaspoon black pepper
• 2 bay leaves
• 5 cups chicken broth
• 5 cups water (more as required)

Instructions

1. 1

   Start by peeling and finely dicing the onions

2. 2

   To a soup pot, add the butter and half the olive oil and warm up. Add the onions in, season with half a teaspoon salt, and cook on medium heat for 10-15 minutes until golden brown. Stir every few minutes to avoid burning.

3. 3

   Meanwhile, wash and chop the cauliflower into small sized florets

4. 4

   Once onions are deeply golden, add the crushed garlic and stir for a few minutes

5. 5

   Add in the cauliflower, the remaining teaspoon of salt, and the rest of the olive oil. Cook for another 10-15 minutes until the cauliflower develops colour. Stir every few minutes

6. 6

   Add the black pepper, the bay leaves, the chicken broth and half the water

7. 7

   Bring the pot to a rolling boil, half cover the pot and allow it to cook for 30 minutes, reducing to a simmer halfway through

8. 8

   Monitor the level of water and add more as needed

9. 9

   Blend until smooth using an immersion blender (or a stand blender). Taste for seasoning and adjust the salt. Serve with fried cauliflower as garnish, a squeeze of lemon juice and a drizzle of olive oil