Cauliflower Soup with Black Olive Crostini
- 8 peeled garlic cloves
- ¼ of a cup of extra virgin olive oil
- 2 pinches of sea salt
- 3 medium potatoes, peeled and cubed
- 1 cauliflower head, in chunks
- ¾ of a cup of white wine
- ½ teaspoon dried thyme
- ¼ teaspoon white pepper
- 4 cups of water or vegetable broth
- 8 baguette slices
- 8 teaspoons tapenade, store bought or homemade
- Add the olive oil and garlic cloves to a pot with a lid. Heat until the garlic cloves are fragrant. Be careful not to overcook or roast the garlic cloves.
- When the edges of the garlic cloves lightly start to brown, add the potatoes and cauliflower.
- Add the white wine and let it simmer for three minutes.
- Add the thyme.
- Add the four cups of water or vegetable stock and cover with the lid. Let the vegetables simmer until pinched with a fork there is no resistance.
- When done, puree the vegetables in batches until smooth and creamy, use a kitchen robot or a blender. Taste for seasoning and add the grounded white pepper.
- Toast the baguette slices and top with the tapenade.
- Serve in soup bowls and place a bread slice in the middle.
NOTE: The soup can be made in advance and stored in the fridge.
Cauliflower is an amazing and versatile vegetable. You can eat it raw, steamed, roasted, smashed—the list goes on. No matter which method you choose, prepared right, it will taste delicious. The benefits of cauliflower also go along way. It supports our cardiovascular and digestive systems, has antioxidant and anti-inflammatory benefits. Cauliflower is a super food with a super affordable price, and it’s advisable to eat at least once a week.
The base for this soup is made with cauliflower, with a bunch of garlic cloves, white wine and potatoes. That is why it is so creamy and light and flavorful. The taste is to die for on its own, but if you want to get a little fancy or you are using this soup for a special occasion or celebration top it with a piece of toasted baguette with black olive tapenade; a black olive crostini.