1 Large Head Cauliflower – Cut Apart
1 Cup Cut-Up Carrots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Crushed Red Pepper Flakes - Optional
Chicken Broth or Vegetable Broth to Cover Cauliflower – Low Sodium
1 Onion Diced
Small Amount of Olive Oil to Cook Onion & Red Pepper Flakes
1 Large Potato – Diced
In large pot sauté diced onion and red pepper flakes (if using) in the olive oil until soft.
Add cauliflower, carrots and the potato and cover with chicken or vegetable broth. Bring to a boil, reduce heat to a simmer and cook partially covered until vegetables are very soft (about 20 minutes).
Add in batches to blender and puree until creamy. Add back to pot (checking seasoning at this point and adjust to your taste if needed) to keep warm or refrigerate until ready to heat up. Can freeze for 2-3 months or will keep in refrigerator 3-4 days.
Before serving, you can garnish your soup with cheese of your choice – I usually use grated parmesan or Romano and a few turns of the pepper mill.