Spring has *finally* arrived. But before you start filling your calendar with alfresco dinner parties and trips to the farmers market, consider making one last soul-soothing meal before winter is officially behind us. Might we suggest Courteney Cox’s cauliflower soup?
Courteney Cox’s Cauliflower Soup Recipe Is a Tasty, Cozy Way to Bid Winter Adieu
And it only requires eight ingredients
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Published Mar 31, 2024
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“The easiest cauliflower soup,” Cox calls it in an Instagram video. She then chops all the ingredients, adds them to a large pot, lets the soup cook until the vegetables are soft and batch-blends it until smooth in a countertop blender.
The recipe is about as easy as homemade soup can get. You’ll only need eight ingredients (including salt) and one pot to pull it off. The directions are ridiculously simple—like, plop-everything-in-a-pot simple. Even better, it can be made vegan if you use vegetable stock instead of chicken. The rest is fresh produce, herbs and pantry staples. Read on for the details.
Ingredients
- 2 medium heads cauliflower, cut into medium-size pieces
- 4 ribs celery, cut into medium-size pieces
- 1 medium white onion, cut into medium-size pieces
- ½ bulb fennel, cut into medium-size pieces
- 1 tablespoon fresh thyme leaves
- 12 cups chicken or vegetable stock
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon white truffle oil, plus more to taste
- White pepper, to taste
Directions
1. Place all the ingredients, except the truffle oil and white pepper, in a large pot over high heat.
2. Bring to a boil and turn the heat down to medium-low. Cook until the vegetables are tender, 20 to 30 minutes.
3. Using an immersion blender (or a countertop blender, in batches), blend the soup until smooth and slowly drizzle in the truffle oil while blending. Season with salt and white pepper to taste, and additional truffle oil if desired.
