Easy cream of cauliflower soup. It doesn’t get much easier than this….unless you open a can and heat it. I prefer having control of my ingredients to avoid too many chemicals in my food.
- 4 cups chicken broth
- 1 small onion, diced
- 2 teaspoons oil
- 1 1/2 cups cauliflower, chopped
- 1 medium potato, grated
- salt, pepper, curry powder (optional)
- 1 cup milk or cream
I set a large pot on the stove, and set the burner to medium, adding the oil and as soon as it started to warm, adding the onions. I cooked them until they started to turn golden and soften, then added the chicken broth, cauliflower and potato. I added about a teaspoon of salt and about half a teaspoon of pepper. I followed that with 2 teaspoons of curry powder. I let it cook until the cauliflower was fork tender and the potato had virtually disappeared (about ten minutes). Then I whizzed it with a handheld blender until it was smooth. At that point, I added milk and heated it through. Cream gives it a nicer texture and makes it thicker, but I am trying to control my weight, so I used skim milk.
My husband likes his soup cheesy, so I grated cheddar into his bowl before ladling the soup into it. You can also sprinkle parmesan over it, or add cheese to the pot.
Any suggestions? Variations? Please leave a comment:)