Purple Cauliflower Soup

A couple of weeks ago I picked up some beautiful purple cauliflower from the Larchmont farmer's market, one of the biggest perks of living in California is that we have wonderful produce available year-round.

This soup is healthy, low-fat and most of all delicious.  * You can substitute white or yellow cauliflower.

Purple Cauliflower Soup (4-6 servings) 

1-2 Tbsp olive oil
1 small onion or leek, chopped
1 garlic clove, chopped
1 Head Purple Cauliflower, cut into florets
3 cups Chicken Broth
1/4 cup parmesan cheese (I used freshly shredded or you can use grated)

1. Heat olive oil in a large pot over medium heat and saute onion/leek for 5 minutes or until soft.
2. Add the garlic and cook for 1 minute.
3. Add the cauliflower and chicken broth. (If you use a very large head of cauliflower you may need to add another cup of chicken broth)Cook for 15 minutes or until the cauliflower is fork tender.
4. Pour ingredients plus parmesan cheese into blender and puree (you can also use an emulsion stick blender which is very handy)
5. Serve 

Freezing Option:  You may freeze the soup for up to 4 months.  Allow to cool, place in container or ziploc bag, label and freeze.  When ready, heat in a pot over low-medium heat or defrost in refrigerator for 24 hours.