Cauliflower Soup With Parsley - cooking recipe

Ingredients

1 large head cauliflower, cut into florets
1/4 cup olive oil
4 garlic cloves, chopped
1/4 teaspoon red pepper flakes, crushed
4 cups low sodium vegetable broth
1/2 teaspoon salt
fresh ground black pepper, to taste
1/4 cup fresh parsley, minced

Preparation

Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
Cook over low heat until heated through. Serve.