If there was a Top Chef solely dedicated to creating yummy vegetarian food in five ingredients or less, that is.

A few days ago, I had a craving for cauliflower soup. (Also, TS and I debated for about 5 minutes on how to spell "cauliflower." Turns out I was right, although I let him talk me out of it so it was spelled incorrectly on my shopping list. I hate that.) I don't even know if I've ever had cauliflower soup before, but it sounded delicious in my head and I decided it couldn't be that hard... like potato soup from scratch, just with cauliflower. So I created a recipe and set to the task. And the results were AWESOME. So awesome, I immediately knew that I had to share them with you.

Stephanie's Too Easy Cauliflower Soup

Ingredients:
1 yellow onion, diced
olive oil
1 medium head of cauliflower, chopped
2 cups vegetable broth
1/2 cup light cream
salt, black pepper, thyme, whatever other spices you might like (I used a teaspoon of tandoori spice mix, which made it totally yum)

(Okay, it's more than 5 ingredients if you count the spices... but I don't count the spices.)

Directions:
In a large pot, saute onion in olive oil until soft. (I let mine get a little caramelized, but that's because I totally have a thing for caramelized onions.)
Add in chopped cauliflower and continue to cook about 3-5 minutes over medium-high heat, stirring occasionally. Some of the cauliflower might get a little browned. Don't fret... it adds to the deliciousness.
Add approximately 2 cups of vegetable broth/stock. (I use the kind from the box and don't measure exactly.) Put lid on pot and simmer for about 5-10 minutes, until cauliflower is soft enough that it can break apart with a wooden spoon. (I added some thyme in at this stage, but that's up to you.)
Using immersion blender (or done in batches in the regular blender), blend cauliflower/broth mixture until very smooth. At this point, it will be like a loose puree. With mixture in the pot, stir in light cream, generous S&P, and any additional spices. If you want it a little thinner, add in more stock or some water.
Serve. Lick bowl clean.

This probably serves 4, but it was our main dish for dinner last night and only served 2. It was so delicious though, I could have possibly eaten the entire thing by myself.

You could probably leave out the cream if you want and just use more stock. Also, I think using less stock (one cup?) would result in a delicious cauliflower puree side dish.

update: I just checked out PW's website and apparently she made some cauliflower soup yesterday too. Mine is nowhere near as rich as hers is, though.