Creamy Cauliflower Soup

A quick and healthy soup that will leave you warm and full all night long.

Remember that bread I posted the other day?  Well this was the other half of the meal.

Mr. J likes cauliflower. I have never really eaten cauliflower.  Ever. Before this soup, I couldn't even tell you if I liked it or not.  So when it comes to cooking the stuff I just wasn't sure. 

After a little research I thought the best bet would be soup.  This is a mix of several recipes I saw online.  Simple ingredients.  No roux necessary.  The whole thing takes about 20 minutes.  It is creamy and rich with no butter or cream added. This might just be my new soup obsession.  In the end it turns out I do like cauliflower.

Creamy Cauliflower Soup

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: soup/stew fall

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Ingredients (serves 8)

• 1 tbsp olive oil
• 1 medium head cauliflower, chopped
• 1 celery stick, chopped
• 1 carrot, peeled and chopped
• 1 medium onion, chopped
• 4 cups fat free chicken broth
• salt and pepper to taste

Instructions

In a medium soup pot heat oil. Add celery, carrot, and onions to pot. Cook until just softened, about 5 minutes. Add garlic and cook for about 1 more minute.

Add cauliflower and chicken broth to pan. Bring to a boil. Turn down heat and continue to simmer for about 15 minutes until the cauliflower is soft and you can easily pierce with a fork.

In small batches blend in a blender. Pulse to the consistency you desire. I tend to do one more smooth and leave one thicker to have a more textured soup.

Season to taste with salt and pepper.

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