Vegetarian Cauliflower Soup

This recipe is really unique. I am generally not a big fan of cauliflower, but this soup tastes a lot like a light version of potato soup. I was pleasantly surprised when I tried this.

• Ready In: 1 hr
• Serves: 4

Ingredients

•  salt & pepper
• 1  tablespoon extra virgin olive oil
• 3  tablespoons butter
• 2  small heads cauliflower, cut into florets
• 3  celery ribs, including leafy tops from the heart of the celery, finely chopped
• 1  medium onion, chopped
• 2  tablespoons fresh thyme, chopped
• 2  tablespoons all-purpose flour
• 1  quart  vegetable stock
• 1  cup half-and-half or 1  cup  whole milk
•  hot sauce (optional)
• 3  tablespoons fresh parsley or 3  tablespoons chives, chopped, for garnish
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a large pot, heat up olive oil & 2 Tbs. butter, over medium heat. Season with salt & pepper, to taste.
2. Add cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push vegetables to 1 side of the pot.
3. Melt 1 more Tbs. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour into the butter.
4. Mix in veggie stock and half & half. Bring up to a simmer and cook 15 minutes.
5. Puree soup using an immersion blender, food processor, or blender and return to pot. It's OK to leave it a lil chunky.
6. Check seasoning and add a dash of hot sauce, if desired.
7. Garnish soup with hot sauce, parsley or chives, and serve with grated parmesan on top.