-
1
Heat up one teaspoon of olive oil in a small pan. Once glistening, caramelize one of the chopped onions. You can do this by cooking the onions on medium heat for the first 10 minutes and sprinkling them with salt. For the next 20-35 minutes, you can turn down the heat a little, stirring the onions every 5-10 minutes until they are nicely caramelized. This will take 30-45 minutes. Once caramelized, set aside.
-
2
While your onions are caramelizing, heat up 2 teaspoons of olive oil in a large soup pot.
-
3
Add the remaining 1/2 onion and cook just until translucent. Add the cauliflower and saute for 10 minutes on medium-low heat
-
4
Add the fresh rosemary, fennel, garlic, and salt & pepper (just as much as you like). Let this all cook for another 5-7 minutes or until the cauliflower is somewhat tender, but not mushy.
-
5
Add the vegetable broth, peas, and greens. Bring everything to a boil, then let simmer on low for 10-15 minutes.
-
6
Using a high-speed blender with the middle cap attachment off, puree the soup in batches. I only filled the blender up halfway each time so this took three batches for me. Warning: since the soup is hot, it will spurt out the top of the cap. Make sure to gradually increase the speed of the blender as not to make an explosion.
-
7
Using a high-speed blender with the middle cap attachment off, puree the soup in batches. I only filled the blender up halfway each time so this took three batches for me. Warning: since the soup is hot, it will spurt out the top of the cap. Make sure to gradually increase the speed of the blender as not to make an explosion.
-
8
Serve the soup hot and topped with olive oil and the caramelized onions!
