Cauliflower Soup With Parsley

Ingredients

• 1 large head cauliflower, cut into florets
• 1/4 cup olive oil
• 4 garlic cloves, chopped
• 1/4 teaspoon red pepper flakes, crushed
• 4 cups low sodium vegetable broth
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 1/4 cup fresh parsley, minced

Directions

1. 1

   Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.

2. 2

   Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.

3. 3

   Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.

4. 4

   Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.

5. 5

   Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.

6. 6

   Cook over low heat until heated through. Serve.