Cauliflower soup

Today is my off day so I decided to make cauliflower soup. This soup is very filling so I can have this soup and bread and I am good to go.

Recipe:

• 1 head cauliflower
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken stock ( I used 2 maggie chicken stock cube diluted with hot water)
• 1/2 cup finely grated Parmesan
• Salt and freshly ground black pepper

Direction:

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat (Let it sit for 5 minutes before you blender) and, using a blender, puree the soup, or puree in small batches and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.