Creamy Cauliflower Soup
This soup is great for people that are looking for a healthy alternative to a cream based soup. With great taste and so many ways to change it up this soup will become a fan favorite in your home.
Yield: 6 servings
1 Onion, diced
2 Garlic clove, finely chopped
2 Celery Stocks, diced
2 Carrots, diced
30 ml Vegetable oil
1 to 2 cups 2% milk
2 cups Chicken or vegetable stock
1 Cauliflower Head, core removed, small pieces
Salt & Pepper to taste
1 tbsp cayenne pepper
1. Heat a deep sauce pan to medium-low heat, add vegetable oil then onions and garlic, cook till translucent. Do not let turn brown.
2. Add celery and carrots, cook for 5 minutes, then add cauliflower cook for 3 minutes.
3. Turn sauce pan up to medium-high heat, then deglaze pan with chicken or vegetable stock. Let the vegetables cook until completely soft (you should be able to mash them with a fork), liquid should be reduced to 1/3 cup.
4. Remove from stove and put into food processor, add 1 cup milk and blend, if you want thick soup leave as is or keep adding milk for a more creamy smooth texture.
5. Add soup to pot and re-heat soup to desiered temperature.