Easy Cauliflower "cream" Soup

Submitted by Just_Ducky!!

"This will be my 5th posted recipe moving me from Preemie to Undiscovered Chef for the PAC 2011! 8) That's one way to get me to stop procrastinating! A good friend of mine made this one day when I was visiting and I was so impressed with the taste and simplicity that I had to make my own version. She used chicken bullion but I personally prefer home made chicken stock or at least canned (low-sodium) when I'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great "cream" base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 8 cups
• Serves: 8

ingredients

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves
• 1 medium head cauliflower, washed and chopped
• 2 leeks, rinsed and sliced (optional, onions would work too)
• 6 cups chicken stock (or enough to cover cauliflower)
• sea salt
• fresh ground pepper

directions

1. Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
2. Add chopped up cauliflower and quickly stir (do not brown).
3. Add chicken stock.
4. Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
5. Remove from heat and cool slightly.
6. Puree in the pot with a hand blender or in a food processor.
7. Return pot to stove and reheat soup.
8. Serve and enjoy!
9. ----.
10. You can use vegetable stock to make this vegetarian.
11. Add other veggies, such as carrots or celery for more flavour.
12. Cream corn and ham for a lovely chowder.
13. Variety of cheese for a nice, healthy cheese soup.
14. Be creative ! I'd love to hear your ideas :D.

Reviews

[under12parsecs]

Oh Ducky, this is good! And so simple. I made a half batch as written and then another half batch as "Cream of Asparagus" by adding some blanched chopped asparagus, carrots, and celery with the cauliflower. I also added a bay leaf, 1/2 t of thyme and a pinch of nutmeg. Both ways are wonderful. I think the plain cauliflower would be nice with those spice additions as well, though as written it is lovely and buttery without the guilt! I love that you invite variations and seem to view your recipes as "blueprints" instead of "paint by numbers." Thanks for another wonderful and healthy recipe!