As hot summer days give way to fall, cravings tend to shift from cool and fresh foods to warm and filling. Fortunately for us, Chilled Cauliflower Soup falls under both categories. This delicious dish is perfect as a starter or main no matter the season. Bon appétit! 

2 tablespoons cooking olive oil 
Half an onion, sliced thin 
2 cloves of garlic, sliced 
1 large head of white cauliflower, core removed and roughly chopped 
1/3 cup extra virgin olive oil 
1-2 tablespoons white wine vinegar 
Salt, fresh black pepper to taste 
1 tablespoon olive oil 
2 cups mixed cauliflower, core removed and cut into florets. Purple, green and yellow cauliflower all work great 
Toasted breadcrumbs 
Fresh pea shoots 
1. In a wide pot, sweat onion and garlic on medium heat until translucent, no more than a few minutes 
2. Add the white cauliflower, cover with water and simmer until completely soft, about 20 minutes 
3. Blend in batches for 30 seconds before streaming in extra virgin olive oil 
4. Add salt, black pepper and white wine vinegar and taste for seasoning – chill in fridge until ready to serve 
For the garnish 
1. Heat olive oil, sauté cauliflower florets on medium heat until soft 
2. Remove from pan, chill until ready to serve 
To assemble 
1. Spread cauliflower florets evenly between bowls before adding the soup 
2. Sprinkle breadcrumbs, pea shoots on top and serve 

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