Cauliflower Soup

Cauliflower Soup

My oldest loves cauliflower.  I’ve roasted it whole and in pieces, steamed, boiled, made it Alfredo and into soup.  Anyway, I make it, he will eat it.   Last night it was Cauliflower Soup for us…what is your favorite way to eat cauliflower?

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Bits of vegetables, suspended in a smooth combination of milk and cream, melt in your mouth.
Cauliflower Soup ingredients

  • 1 large head cauliflower
  • 2 medium to large potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 to 4 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 1/2 cups 2% milk, or your favorite
  • 1/4 cup heavy cream, more if you like it
  • 2 Tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 2 Tablespoons fresh thyme leaves, chopped (I didn’t use)
  • 3 Tablespoons fresh parsley or chives, chopped
  • freshly grated parmesan, to add to individual servings

Directions:

In a large pot, heat 2 Tablespoons olive oil to medium heat.  Add onions and celery, cook until soft. Add garlic and cook another 2 minutes.  Add broth, thyme, cauliflower and potatoes.  Cook over medium heat until vegetables break down, 20 to 30 minutes.  Mash or puree in blender or food processor, leaving it a little chunky if desired.  Stir in milk and heavy cream, simmer until heated through.  Season with salt and pepper.  Garnish with parsley or chives.  Enjoy!

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