My kid's love soup, have tried making pumpkin soup, broccoli soup for them. So this time round I tried making Cauliflower Soup. What I like about this soup is that it doesn' need to use flour to thicken up but uses potatoes instead. The kids gobble up the soup and Hubby says it tasted a little rough, not as smooth as the normal soup I made (I think it's the potatoes).
Ingredients & Directions
2 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes, peeled and cubed
- 2 carrots, chopped
- 2 (14.5 ounce) cans chicken broth
- 1 head cauliflower, chopped
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg (omitted this)
- 1 tablespoon dry sherry (omitted this)
- 1 tablespoon chopped fresh parsley (omitted this)
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.