This is one of those “If you don’t tell them they won’t know” soups. Once it’s puréed the cauliflower turns into creamy goodness and since you cook it outside in the Sun Oven there’s not tell tale cabbage smell to give it away.
Sun Oven Cauliflower Soup
1 tablespoon olive oil
3 green onions, chopped, white and green parts separated
3 cups broth, vegetable or chicken
1 small potato, peeled and diced
8 ounces cauliflower flourettes
1 ounce freshly grated Parmesan cheese
Set Global Sun Oven out to preheat.
Heat oil over medium-high heat in a pot. Add white parts of green onion; sauté until soft, about 3 minutes. Add broth, potato, and cauliflower. Cover and transfer to the Sun Oven. Cook until vegetables are soft, 45 minutes to 1 hour. Remove pot from Sun Oven. Working in batches puree soup in a blender until smooth, or use an immersion blender and puree in the pot. Return soup to pot. Stir in the cheese. Season to taste with salt and pepper. Garnish each serving with green parts of the onions.
Makes 4 Servings.