{"id":197,"date":"2015-02-18T18:30:59","date_gmt":"2015-02-18T23:30:59","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=197"},"modified":"2015-02-19T09:34:12","modified_gmt":"2015-02-19T14:34:12","slug":"silky-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2015\/02\/18\/silky-cauliflower-soup\/","title":{"rendered":"Silky Cauliflower Soup"},"content":{"rendered":"

From David Lieberman<\/a><\/p>\n

Serves 2<\/p>\n

1 head cauliflower
\n2 tablespoons extra-virgin olive oil
\n1 small onion, chopped
\n2 cloves garlic, minced
\n1 quart low-sodium chicken<\/del> vegetable stock
\n1\/2 cup finely grated Parmesan<\/del>
\nSalt and freshly ground black pepper<\/p>\n

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.<\/p>\n

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.<\/p>\n

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.<\/p>\n

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.<\/p>\n

Add the Parmesan<\/del> and stir until smooth.<\/p>\n

Season, to taste, with salt and black pepper. Keep warm until ready to serve.<\/p>\n

->used Julianne Zucchini as “noodles”!<\/strong><\/p>\n

 <\/p>\n

from Deb<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

From David Lieberman Serves 2 1 head cauliflower 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 quart low-sodium chicken vegetable stock 1\/2 cup finely grated Parmesan Salt and freshly ground black pepper Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[12,32],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-soup","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-3b","jetpack-related-posts":[{"id":441,"url":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/creamy-tomato-soup\/","url_meta":{"origin":197,"position":0},"title":"Creamy Tomato Soup","author":"wvallen","date":"May 3, 2024","format":false,"excerpt":"This recipe was developed by AI. 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It contributes a little bit (2\/5 of a gram) of fat, but I think it\u2019s worth it. Ingredients 1 large onion, chopped 4 cloves garlic, minced 1 1\/2 tablespoons ginger root, minced 3 to 4\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":365,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/slow-cooker-ribollita\/","url_meta":{"origin":197,"position":4},"title":"Slow Cooker Ribollita","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/www.101cookbooks.com\/archives\/slow-cooker-ribollita-recipe.html If you're using canned beans, use 2 14-ounce cans, drained and well-rinsed. 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 celery stalks, chopped 3 medium cloves garlic, chopped 2 medium carrots or equiv. winter squash, chopped 1 medium red onion, chopped 1\/2 teaspoon crushed red pepper flakes\u2026","rel":"","context":"In \"slow cooker\"","block_context":{"text":"slow cooker","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/slow-cooker\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":211,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/04\/chickpea-saffron-stew\/","url_meta":{"origin":197,"position":5},"title":"chickpea & saffron stew","author":"wvallen","date":"March 4, 2015","format":false,"excerpt":"Serves:\u00a0serves 3-4 Ingredients 4 tablespoons olive oil 3 shallots (or 1 small onion), chopped 3-4 cloves of garlic 2 teaspoon cumin 3 teaspoons paprika (I used a combo of sweet & smoked, but use what you have) 2-4 tablespoons sherry vinegar (depending on how much tang you like) 1 28-oz\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":0,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}