Cauliflower Sunshine Soup

Ingredients:

• 1 head of cauliflower, de-stemmed, chopped in large pieces

• ½ onion, chopped

• 2-3 T olive oil

• 2-3 c. chicken broth

• ½ c. parmesan cheese (optional)

• 1 stick pack of Greek Isle from Signe’s Spices

Directions:

1. In a dutch oven, add olive oil and onions, sauté on medium heat for 2-3 minutes.

2. Add Greek Isle stick pack and let flavors expand about a minute.

3. Add 2 cups chicken broth and deglaze bottom of pan. Add all cauliflower. Stir together.

4. Cook 10-20 minutes, until cauliflower is fork tender.  

5. Add all to a Vitamix and puree! You can add more chicken broth if you want the soup thinner. We like it thick. ☺

6. Serve in a bowl, add a swirl of olive oil or truffle oil, and a sprinkle of parmesan.

7. Enjoy! ☺

   Notes:

   The amazing thing is how rich and creamy it is, with no need for cream! 

   Sometimes I make in the instapot. Put on sauté mode to sauté, then once you add the cauliflower and broth, put on the lid, and pressure cook on high for 12-15 minutes.  You really can’t mess this up.  ☺

   This can be prepared in advance and heated when you like.

   You can easily freeze into cubes for the future as well. ☺  

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