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cauliflower soup w/smokey gouda & fried onions

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

Well, I've been Ninja cooking again. Although this can be easily prepared in a medium pan on the stove. It is so delicious and I believe with my additions to the soup made it palatable for my husband Anthony who doesn't like cauliflower. He said it was good and reminded him of a creamy potato soup. So, I added the greek seasoning, smokey gouda, french fried onions and chopped green onions to the very simple soup. I LOVE that it's vegan & I can serve on "Meatless Monday's" for lunch or dinner. I am hoping so of you who are skeptical will give it a try. It is light, flavorful & satisfying.

►
(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 2 Hr 20 Min
method Slow Cooker Crock Pot

Ingredients For cauliflower soup w/smokey gouda & fried onions

  • 1 Tbsp
    olive oil
  • 1 lg
    cauliflower, (about 1 1/2 pds) trimmed & cut into florets
  • 1 sm
    onion, chopped
  • 2 - 4 clove
    garlic, minced
  • 2 Tbsp
    butter
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    salt
  • 1 1/2 tsp
    fresh cracked pepper
  • 1/4 tsp
    freshly grated nutmeg
  • 4 c
    container (32 oz.) vegetable broth
  • 1 tsp
    greek seasoning
  • 1/4 c
    smoked gouda, shredded -- i used dofino
  • 1/4 c
    green onions or chives, chopped
  • 3/4 - 1 c
    french fried onions

How To Make cauliflower soup w/smokey gouda & fried onions

  • 1
    1 Ninja Cooking System
  • 2
    Pour your oil into pot and set to STOVETOP HIGH to heat oil. Add your cauliflower, onion and garlic to the pot. Stir in pot and add your greek seasoning. Cook uncovered for about 5 - 7 minutes till cauliflower is browned, continue to stir occasionally. Can cook this in Ninja Cooking System or a medium size pot on stove.
  • 3
    Stir butter, flour, salt, black pepper and nutmeg into the mixture. Cook uncovered for 2 minutes stirring continually. Stir in 2 cups of broth. Cover and cook 5 minues or until mixture thickens. You do want it to come to a boil.
  • 4
    Stir in remaining broth. Sert to SLOW COOK HIGH for 2 hrs. Cover & cook until the cauliflower is tender. Also give a quick taste to the broth and see if you need anymore seasonings. (Mine was ready to go in an hour.) I am sure it wouldn't hurt to cook it for the full 2 hours. I was hungry though. LOL...
  • 5
    Puree soup mixture with an immersion blender directly in the pot or carefully pour hot soup mixture into regular blender. Puree until smooth. I added about 1 to 1 1/2 tbsp of fresh shredded smoked gouda (Dofino brand) on top, french fried onions and chopped green onions. Chopped parsley or a little fresh dill would work too. ---I LOVED the smoked gouda and crunchy onions added to this soup.
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