cauliflower soup

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 - head of cauliflower cut up; 1/2 small onion chopped; 2 - carrots chopped; 1 medium potatoes chopped; 1 teaspoon(s) garlic powder; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1/2 pound(s) velveta cheese; 32 ounce(s) chicken stock; 1 pound(s) hot breakfast sausage

(1 RATING)

62 Pinches 1 Photo

Cinna Bun

Updated on Sep 26, 2013

Oh my did it turn out good. It's a thick robust soup. This is a good soup for this fall when the weather is chilly outside.

Rate

A hearty soup that will stick to your ribs. Even if you don't like cauliflower you will like this soup.

prep time 15 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 - head of cauliflower cut up
1/2 small onion chopped
2 - carrots chopped
1 medium potatoes chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 pound velveta cheese
32 ounces chicken stock
1 pound hot breakfast sausage

How To Make cauliflower soup

Step 1

Put all your vegetable and seasoning in a large pot, pour in the chicken stock and just enough water to barely cover the vegetable. Boil until the vegetable are done. Add the Velveta cheese and let this melt. Put the soup into a blender, or use an immersion blender and purée.

Step 2

Pour the soup back into the pan and add the sausage. I put the sausage into a mini chopper and make the pieces smaller. Serve with corn bread or oyster crackers.
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