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Creamy cauliflower soup with crispy dulse

Creamy Cauliflower Soup with Crispy Dulse

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Ingredients

Scale

2 tablespoons extra-virgin olive oil, divided

1 small onion, diced

3 cloves garlic, peeled and minced

1 small head cauliflower, cored and diced

~ 4 cups vegetable broth or water

sea salt

1 big handful dulse sea vegetable, separated into single layer leaves

a few sprigs parsley, for garnish


Instructions

Heat soup pot over medium heat for 2 minutes. Add 1 tablespoon olive oil, onion, and generous pinch sea salt. Sauté about 5 minutes.

Add garlic, cauliflower, and another pinch sea salt. Sauté a few minutes more.

Add enough vegetable broth or water to just cover the vegetables. Bring to a boil, cover, turn to low, and simmer 6-8 minutes or until cauliflower is soft. 

Meanwhile, heat skillet over medium heat, add 1 tablespoon olive oil and dulse pieces. Toast on both sides, until dulse is crispy. Place dulse on a plate to cool.

Blend soup in high speed blender or right in the pot with an immersion blender. Add a little more broth if needed to achieve desired consistency. Taste for seasonings and add a little more sea salt if needed. 

Garnish each bowl of soup with dulse and parsley.

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