Creamed Cauliflower Carrot Soup

judyjellybean avatar
By Julia Ferguson
from Greenwood, IN

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.

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)
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How To Make

  • 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.
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