Easy Rosemary-Infused Cauliflower Soup

For me, cooking is all about whipping up dishes that do our bodies good while still being delicious. And to be honest, the simpler the recipe, the more likely it is to become a repeat in my kitchen.

Now that winter has us in its chilly grip, it's all about cozying up with food that not only warms us up but also gives our bodies the nourishment they deserve. Enter one of my all-time favorites – cauliflower soup. This stuff is magic; cook it up, blend it down, and suddenly you've got this velvety, slightly sweet, and creamy masterpiece that just screams comfort.

What takes it to the next level? The rosemary-infused olive oil. It's like a flavor bomb that adds richness without weighing . Perfect for keeping things cozy yet classy when I've got dinner guests over. And it's always a hit.

So, in the midst of winter, let's keep it easy, tasty, and warming with a bowl of this cauliflower goodness. It's the kind of recipe that not only feeds the body but also feeds the soul, and that's my kind of winter comfort.

Rosemary Infused Cauliflower Soup

Ingredients:

• 1 large cauliflower, washed and cut into florets

• 1 large onion, finely chopped

• 3 tablespoons rosemary-infused olive oil (see instructions below)

• 4 cups vegetable broth or bone broth for extra collagen

• 2 cloves garlic, minced

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper (adjust to taste)

• Fresh rosemary sprigs for garnish (optional)

Rosemary Infused Olive Oil:

• 1 cup extra virgin olive oil

• 4-5 fresh rosemary sprigs

Instructions:

Rosemary Infused Olive Oil:

1. Prepare the Olive Oil:

   • In a small saucepan, combine the extra virgin olive oil and fresh rosemary sprigs.

2. Infusion Process:

   • Place the saucepan over low heat. Let the oil heat gently, infusing it with the flavor of rosemary. Keep the heat low to avoid cooking the rosemary.

3. Infuse for 15-20 Minutes:

   • Allow the rosemary to infuse into the oil for about 15-20 minutes. Stir occasionally.

4. Strain the Oil:

   • Once infused, remove the saucepan from heat and let the oil cool slightly. Strain the oil to remove the rosemary sprigs, leaving you with rosemary-infused olive oil.

TIP: If you have dried bread lying around cut it up into cubes and throw it onto the pan with the leftover olive oil add salt and pepper for homemade rosemary-flavoured croutons.

Cauliflower Soup:

1. Prepare the Ingredients:

   • Wash and cut the cauliflower into small florets.

   • Finely chop the onion and mince the garlic.

2. Sauté the Aromatics:

   • In a large pot, heat the rosemary-infused olive oil over medium heat.

   • Add the chopped onions and sauté until they become translucent.

3. Add Cauliflower and Garlic:

   • Add the cauliflower florets and minced garlic to the pot. Sauté for about 5 minutes, allowing the cauliflower to slightly brown.

4. Seasoning:

   • Season with salt, black pepper, and dried thyme. Stir well to coat the cauliflower evenly with the seasonings.

5. Add Broth:

   • Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for about 15-20 minutes, or until the cauliflower is tender.

6. Blend the Soup:

   • Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender.

7. Adjust Consistency:

   • If the soup is too thick, you can add more broth to reach your desired consistency.

8. Serve:

   • Ladle the soup into bowls and garnish with a drizzle of rosemary-infused olive oil and fresh rosemary sprigs if desired.

9. Enjoy:

   • Serve the rosemary-infused cauliflower soup hot with a little rosemary infused olive oil in the bowls. It pairs well with crusty rosemary-infused crouton or a side salad.

By infusing the olive oil with rosemary, you enhance the soup's flavor with the aromatic and herbal notes of rosemary. Enjoy your delicious and fragrant cauliflower soup!