Having soup for lunch is one of my favorite things, even in warm weather. So when Techno Dude and I couldn’t eat all the cauliflower we bought for our dinner the other night I decided to make up my own recipe for cauliflower soup.
I’m back to watching what I eat so I wanted to make a soup that was low in fat and high in vegetables. The soup I made was pretty yummy, even if I say so myself. I hope you’ll think so too.
This time of year, cauliflower is in season so it’s well worth your while to buy extra cauliflower and blanch it to have on hand for the winter, when the cost of cauliflower can be quite astronomical. This past winter I saw a head of cauliflower being sold for $6.99 at our local grocery store!
This soup recipe uses ingredients you most likely have on hand like carrots, onion and celery so hopefully you won’t need to make a run to the grocery store. My soup was a little thick, which I like but you can add more milk or vegetable broth to thin it.
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 onion, chopped
- 1 carrot, sliced
- 2 celery stalks, sliced
- 1 head of cauliflower, chopped
- 4 cups vegetable broth
- ½ - 1 cup milk, soy milk or almond milk
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon marjoram
- ¼ teaspoon pepper
- In a large pot heat olive oil over medium heat. Add garlic and cook until fragrant, about one minute.
- Add onion, carrot and celery. Cook for 5 minutes, stirring occasionaly.
- Add thyme and marjoram and cook for 1 minute, stirring frequently.
- Add vegetable broth, cauliflower, salt and pepper and boil until all vegetables are soft.
- With an immersion blender, puree the soup. If the soup appears too thick, add enough milk to get desired consistency.
- Serve hot!
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