Creamed Cauliflower Carrot Soup

Julia Ferguson

By
@judyjellybean

This is an Adopted recipe. I was looking at Cauliflower Soup recipes on this site today and this one popped up. I was feeling a bit adventerous today so I said why not. I had most everything to make it. Just had to buy the cauliflower and leeks. Aldi grocery stores have cauliflower on sale this week for 99cents a head. So this was very economical to make. I thought it was very good, the hubs liked it too, he did say it could use more salt. He is a salter, I try to cook without salt. Use your judgement with the salt.
I think this would be good with a little velveeta added, as well.


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Rating:

Comments:

Serves:

4-6

Method:

Stove Top

Ingredients

1 Tbsp
butter
1 Tbsp
olive oil
1 large
garlic clove, minced
1/2 c
diced onion
1 large
leek, diced (pale green and white part only)
2
celery ribs, diced
1/4 c
red bell pepper, diced
2 large
carrots, diced
2/3 c
sherry
1
head cauliflower, broken up
4 c
low sodium chicken broth (32 oz. carton)
1/2 c
milk
4-5
grinds, fresh black pepper
2 dash(es)
nutmeg
1 pinch
salt
2 Tbsp
fresh chives, chopped (optional)

Directions Step-By-Step

1
In a large soup pot, heat butter and oil.
2
Add garlic, onion, leek, celery and red pepper and saute until softened.
3
Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
4
Add chicken stock.
5
Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
6
Puree in a blender or food processor, until smooth.
7
Return mixture to soup pot.
8
Add milk, nutmeg, salt and pepper.
9
Heat, stirring, until very hot, but do not allow to boil.
10
Garnish individual servings with fresh chopped chives, if desired.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy