Cauliflower Soup

Every year I make a ton of soup recipes throughout the fall and winter.  This cauliflower soup was one of the first that I made this year.

As usual I was pretty much winging it, but it is loosely based off the Pioneer Woman’s recipe.  I realized I didn’t have any milk in the house about half way through so I kind of panicked, but it all worked out in the end and I made it healthy in the process. Woohoo! {I mean, there’s still butter in it, but a lot less than the original.}

Go to the link below if you want to see PW’s original version.  She leaves hers chunky, and adds milk and cream.  I did not add any milk or cream, and I pureed the soup with an immersion blender.

Cauliflower Soup

Source:  Pioneer Woman

Ingredients:

2 T. olive oil

one medium white or yellow onion, finely diced

2-3 carrots, finely diced

2-3 celery stalks, finely diced

1 large head of cauliflower, roughly chopped

2 T. dried parsley

salt and pepper

1 carton (32 oz) low-sodium chicken broth

2-3 T. butter

3 T flour

Sour cream for serving – optional

Directions:

Add the oil to a soup pot that’s over medium heat.  Add the onion, carrots, and celery and cook for a few minutes, until they are tender and starting to brown.  Turn the heat to low and add the cauliflower and parsley and stir to combine.  Let that cook for just a few minutes to allow the cauliflower to brown very slightly.

Pour in the chicken stock or broth.  Bring to a boil, then reduce heat and allow to simmer until cauliflower is completely tender.

*This is where I panicked.*  So, off to the side, I melted a few tablespoons of butter and then added flour to it.  I cooked that for a few minutes hoping to eliminate the raw flour taste.  Then I added it to the soup as a thickener.  {PW added whole milk and half and half to the roux to create a white sauce.}

Stir the soup as it simmers and thickens, taste and add s & p.  Total simmering time should be about 15-20 minutes, during that time I pureed it with an immersion blender but you could transfer it to a blender or food processor in batches if you would like.  Or like I said above, PW leaves hers chunky.

Serve with a dollop of sour cream or plain Greek yogurt.

Enjoy!

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