Chilled Cauliflower Soup

I love chilled soups and I created the recipe for this chilled cauliflower soup yesterday. It is refreshing and deceivingly healthy, as I used greek yogurt instead of cream. 

Serves 4-6

Ingredients:

• 1 tbsp olive oil
• 1 medium head of cauliflower, cut into small florets
• 1 yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/2 tsp anchovy paste
• 2 bay leaves
• 1 tbsp dried oregano
• a pinch of ground nutmeg
• 1/2 tsp smoked paprika
• 1 quart low sodium chicken stock 
• 1 1/2 cups plain greek yogurt
• ground white pepper, to taste
• salt, to taste

Method:

In a soup pot, heat the olive oil over medium-low. Add in the onion and celery and a pinch of salt. Cook, stirring often, for about 15 minutes until the onions are transparent and a little bit browned. Add in the cauliflower, cover and reduce heat to low. Let the cauliflower cook for 10 minutes or until the cauliflower is completely cooked through, stirring occasionally. Mix in the garlic, anchovy paste, bay leaves, oregano, nutmeg and smoked paprika. Let this mixture cook, stirring constantly, for a minute or until the garlic and spices are fragrant. Pour in the chicken stock and stir well. Increase the heat to medium. Let the soup simmer for 45 minutes. After 45 minutes, turn the heat off and let the soup cool completely with the lid on. Pour the cooled soup into a food processor or blender and  blend until smooth. Add the greek yogurt and blend for just a few seconds. Season to taste with white pepper and salt. Place the soup into the refrigerator for a few hours to chill. Serve in bowls garnished with an extra dollop of yogurt, a little white pepper and a few drops of good quality extra virgin olive oil if you would like.