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Cream of Cauliflower Soup

Cauliflower Soup

Shock Munch
Print Recipe Pin Recipe
Servings 10

Ingredients
  

  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 large carrot (or 2 small carrots), chopped
  • 1 tbsp olive oil
  • 4-6 cloves garlic, whole
  • 1-2 large russet potatoes, peeled, and cut into the same size, small pieces
  • 2 heads cauliflower, cut into little florets
  • ½-1 tbsp salt (start small and add more at the end if needed)
  • 1 tbsp dried oregano
  • 1 quart chicken or vegetable broth
  • 1 quart water
  • 1 cup cream
  • Green onion, for garnish
  • Mexican quesadilla cheese (or your favorite mild, white cheese)
  • salt and pepper to taste
  • cayenne to taste

Instructions
 

  • In a large dutch oven or pot, warm a tablespoon of olive oil over medium-high heat.
  • Add the carrot, celery, onion, and a pinch of salt, and saute until the vegetables soften and the onion becomes translucent (approx 5 minutes).
  • Now add the cauliflower and gently stir everything around (the best you can, no need to go nuts).
  • Now add the chicken/vegetable broth, whole garlic, potatoes, dried oregano, and ½ tablespoon of salt Bring the soup up to a boil, then turn down the heat to low, cover, and simmer for 30 minutes, or until the potatoes are very tender.
  • Once the potatoes are fully cooked and tender you can do one of two things.
  • If you have a submersible blender, use that to puree the soup IN the dutch oven/pot until you reach the creaminess you desire for the soup.
  • Or if you don't have a submersible blender, you can use a regular blender (a food processor works, just now as well). In batches, ladle the soup into the blender and puree it until you reach the creaminess you desire. Pour the contents of the blender into another big pot or bowl. Repeat until you have blended the entire soup. When you have finished, pour the soup back into your original pot/dutch oven.
  • Keeping the heat on low, pour in a cup of cream and stir until it's well combined with the soup.
  • Taste the soup and add black pepper and any additional salt you like.
  • Ladle the soup into a bowl and top with cheese (optional) and green onion (options).

Notes

Depending on my mood I've added 1 or 2 potatoes to this soup. Either way tastes great so if you are counting your carbs, just go with one. The more potatoes you add the thicker and creamier it will become.