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Cauliflower And Watercress Soup

Updated on February 11, 2016
5 stars from 1 rating of Cauliflower Watercress Soup

My favorite recipes are the ones that are easy, do not take much time, and come out amazingly great. This is one such recipe, the first time I tried it I was skeptical that it would turn out because of the very few ingredients, but it really does become a restaurant quality soup in under and hour with very little effort. I use butter and chicken stock which can easily be substituted with oil and vegetable stock to make this vegan. Enjoy!

The ingredients... from left to right: watercress, white pepper, cauliflower, onion, and stock (either chicken of veggie if making vegan)
The ingredients... from left to right: watercress, white pepper, cauliflower, onion, and stock (either chicken of veggie if making vegan)
Cauliflower with stem removed, cut into pieces.
Cauliflower with stem removed, cut into pieces.
Cook the onion until well caramelized, this is where a lot of flavor comes from.
Cook the onion until well caramelized, this is where a lot of flavor comes from.
With the stock and cauliflower added, cover and simmer until tender.
With the stock and cauliflower added, cover and simmer until tender.
Watercress with about 2 inches of the lower stems removed.
Watercress with about 2 inches of the lower stems removed.
With the watercress added, it only takes a few minutes for it to wilt and be ready for the blender.
With the watercress added, it only takes a few minutes for it to wilt and be ready for the blender.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 5-6 bowls

Ingredients

  • 1 head Cauliflower, cut into 2 inch pieces
  • 1 medium Onion, chopped
  • 1 bunch Watercress, rinsed, bottom stems removed
  • 1 pinch White Pepper (or black)
  • 2 TBSP Olive Oil
  • 4 cups Vegetable Stock

Instructions

  1. Heat the oil in a pot and add the chopped onion, simmer until well caramelized and golden brown, about 10 minutes.
  2. Add the 4 cups of stock, cauliflower, and white pepper to the pot, stir to combine and cover. Simmer on medium heat for 20-30 minutes until the cauliflower is soft and tender.
  3. Turn off the heat, add the watercress and cover for 5 minutes.
  4. When the watercress is properly wilted, transfer the soup to a blender (usually working in batches) and blend until smooth, about 30-45 seconds per batch. Transfer back to pot, heat through and adjust salt if necessary, and serve.

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