Creamy Cauliflower Soup

 

This soup is easy to make in a short amount of time and is a great way to warm up on a winter day. It is also very easy on the budget. Makes about 8 cups of soup for under $12 this soup can be frozen. Serve with sourdough bread or any kind of bread you have -even crackers! Kids love it too because they don’t know its cauliflower. Unless they see you make it.

 

Ingredients:

 

Cauliflower, 1 head

Olive Oil

Garlic, 1 clove (I use already chopped garlic)

1 box of Vegetable broth-low sodium

1 Can evaporated milk

1 Cup Milk

Celery, 4 Stalks

½ of an Onion

Butter

Salt & Pepper

1 Bay leaf

Flat leaf parsley

 

Heat a drizzle of olive oil and a pat of butter in a stock pot. Add chopped onion, chopped celery, and chopped garlic, sauté until golden. Sauté on low heat and make sure not to burn.

 

Meanwhile cut cauliflower into pieces spread on a baking sheet and spray or sprinkle with Olive oil add salt & pepper to taste. Roast in 425 oven for about 45 minutes until golden brown.

 

 

Once onion, celery and garlic are golden brown add Vegetable broth, Bay Leaf and bring to a boil. Check cauliflower turn floret’s over once, continue to roast.

 

When cauliflower is done add milk, and evaporated milk to vegetable broth. Heat through do not boil. Remove Bay leaf before you puree. Puree entire mixture with a hand held blender in the stock pot or by transferring contents to a blender.

 

! -Remember that when blending contents hot in a blender it tends to pop the lid off and you may get burned. Use CAUTION when contents are hot. I have burned myself so many times like this and I forget every time…

 

Once contents are pureed bring entire mixture back to a slow boil.

 

Garnish with chopped flat leaf parsley. Serve hot with toasted sourdough bread or any kind or bread even crackers! Make do with what you got

 

Great Variations:

 

Add potatoes

Add carrots

Garnish with green onions

Paprika

Cayenne Pepper