5 cups (1.25 litres) chicken broth

1 onion, peeled and chopped

6 cups (1.5 litres) cauliflower cut into small florets

Salt and pepper

In a large pot, add the broth, onion, and cauliflower. Season with salt and pepper. Bring to a boil and simmer over medium heat for 15 to 30 minutes. When you pierce the vegetables with a fork, they must be very soft.

Pour the soup into the blender. Purée until smooth. Taste and add salt, if needed.

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