NYT cauliflower rosemary soup
Jan 26 2021
Who would have thought that just something as simple as rosemary flavored oil would add such dimension to a soup!!! Super simple yet amazingly flavorful!
In a small pot simmer the olive oil with the rosemary for 4-5 minutes. Turn it off and leave to steep a bit longer while the soup cooks.
Wash and cut the cauliflower into florets. Sauté the onion for 3-5 minutes with 2 tbsp of olive oil on medium high. Add the garlic for 30 seconds and toss it the cauliflower, some salt and pepper to taste ( I did 1/2 tsp of each).
Give it a minute or two then add the stock. Bring to a boil then lower to simmer for 10-15 minutes until veggies are tender and cooked through.
Discard the cooked rosemary and add 1/4 cup of it to the soup and blend together until smooth. Taste and adapt seasoning.
When you serve it drizzle a bit more of the infused oil and sprinkle some croutons or crispy quinoa.
What are the calories per serving? And what is the serving size amount?
I don’t count calories, especially when it is whole foods and veggies like this.