Monday, October 21, 2013

Creamy Cauliflower Soup

Um, these pictures have been sitting on my camera almost a week....  It's been crazy around here.  For some people summer is the busy time.  For us, it's football season.  Saturday we had people over to watch the Mizzou game.  And Sunday we were at the Chiefs game.  And I speed cleaned my house between Friday night and Saturday morning since we were having people over for the game.  So the good news is my house (or at least the part people see) is clean.

But, down to business.  Soup.  It's been cool lately.  Saturday was downright cold when I got up.  So, colder weather means cozy foods.  Like soup.  Well, my husband isn't a big soup fan so I just make soup that I want to eat.  This one is a little time intensive, but definitely not hard.  And you could probably throw the start of it in the crockpot and finish it when you got home from work.

Chop a whole head of cauliflower.  Yes, the whole thing.  It doesn't have to be pretty.  Just smaller pieces so it doesn't take a thousand years to cook.  Dump it in a big pot.

 Add 2 32oz containers of broth.  I used veggie and chicken both.  If you're a vegetarian, obviously use all veggie.

Throw some garlic, um just however much you like.  I used two heaping forkfuls.

Chop half an onion and throw that in the skillet with a tablespoon of butter (real butter people, this is pretty much the only unhealthy thing you're going to do).  Saute that yumminess up.

Roast some broccoli and cauliflower.  I usually do this in the oven but ours is broken so the toaster had to do.  Drizzle some olive oil over it and add salt, pepper and garlic.

Once your cauliflower is cooked, you're going to blend it up with some broth mixed in.  If you have a real blender this should only take about two batches, a Magic Bullet it takes about 4.  You'll use about 4 cups of the broth total.  Also, throw your sauteed garlic and onion in with the cauliflower to puree.

Pour your pureed cauliflower back in the pot.

Add about two cups of skim milk.  Stir to combine.  Dump in your roasted veggies.  And throw in a handful (a cup or so) of shredded cheddar.

And enjoy this crazy healthy delicious soup.  *And wish you'd poured your soup in a colored bowl to take a picture, white-ish soup+white bowl=boring picture

Creamy Cauliflower Soup
1 head cauliflower
2 32oz containers of veggie/chicken broth
2 tablespoons minced garlic
1/2 chopped onion
1 tablespoon butter
chopped cauliflower and broccoli
olive oil
2 cups skim milk
1 cup shredded cheddar cheese

Chop cauliflower and cook in broth until fork tender.  Saute chopped onion and garlic in butter.  Puree onion, garlic and cauliflower with 4 cups of broth*.  Roast chopped broccoli and cauliflower in a 425 degree oven for approx. 20 minutes.  Combine pureed cauliflower mixture with roasted veggies, skim milk, and cheese.   Stir until cheese is melted.

*More broth may be added to achieve desired soup consistency.

Guys, this is seriously so delicious!  It has kind of the feel of creamy baked potato soup.  You could probably even throw in a little bacon if you wanted to live dangerously (or deliciously...)  It's crazy easy.  And healthy.  Yum!

What's your go to cozy food?  Anybody else just wanting to climb into a giant vat of soup since it's gotten cold outside?  No?  Just me?  Okay.

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