Vegetarian Cauliflower Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This recipe is really unique. I am generally not a big fan of cauliflower, but this soup tastes a lot like a light version of potato soup. I was pleasantly surprised when I tried this. Ingredients:
salt & pepper |
1 tablespoon extra virgin olive oil |
3 tablespoons butter |
2 small heads cauliflower, cut into florets |
3 celery ribs, including leafy tops from the heart of the celery, finely chopped |
1 medium onion, chopped |
2 tablespoons fresh thyme, chopped |
2 tablespoons all-purpose flour |
1 quart vegetable stock |
1 cup half-and-half or 1 cup whole milk |
hot sauce (optional) |
3 tablespoons fresh parsley or 3 tablespoons chives, chopped, for garnish |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large pot, heat up olive oil & 2 Tbs. butter, over medium heat. Season with salt & pepper, to taste.
2. Add cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push vegetables to 1 side of the pot.
3. Melt 1 more Tbs. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour into the butter.
4. Mix in veggie stock and half & half. Bring up to a simmer and cook 15 minutes.
5. Puree soup using an immersion blender, food processor, or blender and return to pot. It's OK to leave it a lil chunky.
6. Check seasoning and add a dash of hot sauce, if desired.
7. Garnish soup with hot sauce, parsley or chives, and serve with grated parmesan on top.
|
|