Vegetarian

Paul Bertolli's cauliflower soup takes 10 minutes to prepare.

Paul Bertolli's cauliflower soup takes 40 minutes to cook.

Paul Bertolli's cauliflower soup makes 4 servings.

The ingredients for Paul Bertolli's cauliflower soup are:

1
tablespoons olive oil
1
medium onion (6 ounces), sliced thin
1
head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2
cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

Here is how you make Paul Bertolli's cauliflower soup:

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered. Working in batches, pur?e the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.Serving Size: makes 4 servings divided evenly Number of Servings: 4Recipe submitted by SparkPeople user MRS.CARLY.

The nutritional information for Paul Bertolli's cauliflower soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 99.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 64.6 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 5.8 g
• Protein: 4.8 g

The dietary needs meet for Paul Bertolli's cauliflower soup is Gluten Free