1. Prepare Veggies

   Prepare ingredients.

   • 2 heads , chopped Fresh White Cauliflower
   • 1 , diced Yellow Onion
   • 15 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
3. Prepare Avocado Crema

   Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

   • 2 , pitted Avocados
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 , juiced Lemon
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , chopped Fresh Chives
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	530 kcal
Total Fat	31 g	40%
Total Saturated Fat	6 g	28%
Unsaturated Fat	25 g
Low Cholesterol	15 mg	5%
Low Sodium	820 mg	35%
Total Carbohydrate	46 g	17%
Fiber Total Dietary	13 g	45%
Sugars Total	15 g
Protein	20 g	41%
Excellent Source: Vitamin C	162 mg	180%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	120 mg	10%
Iron Fe	3 mg	15%
Potassium K	1880 mg	40%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.7 mg	50%
Niacin	10.5 mg	70%
Pantothenic Acid	3 mg	60%
Vitamin B-6	1.2 mg	70%
Folate (B9)	266 µg	70%

By Innit Culinary Team