Cheesy Cauliflower Soup

What do you cook when you need a little pick-me-up? Food blogger Sarah Tuck swears by her Parmesan soup with peas, zucchini and cauliflower. “I would happily face plant into it,” she says. So, to continue our month of delicious soups, she’s sharing her easy recipe. Here’s how to whip it up…

Parmesan Cauliflower Soup
From Sarah Tuck’s Coming Unstuck

This soup is what I make when I am a ravenously hungry, slightly hungover person. It’s a combo of onion, cauliflower, zucchini and peas with a good amount of Parmesan. It’s cheap, quick and ridiculously easy.

Recipe: Parmesan Cauliflower Soup
Serves 1 to 2

You’ll need:

1 tbsp olive oil
1 small onion, chopped
1/2 cauliflower, chopped into rough florets
1 clove garlic, crushed
1 1/2 to 2 cups vegetable stock
1 cup milk
1 zucchini, chopped
1/3 cup frozen peas
3 tbsp cream
1/4 cup grated Parmesan
Sea salt
Fresh ground pepper
1/4 cup finely chopped parsley

Heat olive oil in a large saucepan, add onion and season with salt. Cook over medium heat, until the onion is soft but hasn’t browned.

Add cauliflower, garlic and enough vegetable stock to cover. Bring to a boil, then reduce to a simmer and cook for 15 minutes (or until the cauliflower is almost cooked through). Add milk, zucchini and peas. Cook another 5 to 8 minutes.

Transfer mixture to a blender (or use an immersion blender) and purée until chunky. Add cream, and depending on your preferred consistency, more vegetable stock. Stir in Parmesan. Serve with a good sprinkling of sea salt, freshly ground black pepper and parsley.

Thank you so much, Sarah!

P.S. More recipes, including a pantry tomato soup and warm couscous salad.

(Recipe excerpted from Coming Unstuck by Sarah Tuck. Photo by Sarah Tuck. This series is edited by Stella Blackmon.)