Easy Cauliflower cream Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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8) That's one way to get me to stop procrastinating. A good friend of mine made this one day when I was visiting and I was so impressed with the taste and simplicity that I had to make my own version. She used chicken bullion but I personally prefer home made chicken stock or at least canned (low-sodium) when I'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great cream base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time. Ingredients:
1 tablespoon extra virgin olive oil |
2 garlic cloves |
1 medium head cauliflower, washed and chopped |
2 leeks, rinsed and sliced (optional, onions would work too) |
6 cups chicken stock (or enough to cover cauliflower) |
sea salt |
fresh ground pepper |
Directions:
1. Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
2. Add chopped up cauliflower and quickly stir (do not brown).
3. Add chicken stock.
4. Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
5. Remove from heat and cool slightly.
6. Puree in the pot with a hand blender or in a food processor.
7. Return pot to stove and reheat soup.
8. Serve and enjoy!
9. -.
10. You can use vegetable stock to make this vegetarian.
11. Add other veggies, such as carrots or celery for more flavour.
12. Cream corn and ham for a lovely chowder.
13. Variety of cheese for a nice, healthy cheese soup.
14. Be creative ! I'd love to hear your ideas :D.
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