There's nothing wrong with taking short cuts for a soup!
I used to always use a fresh head of cauliflower, wash and chop it down to make this soup, but recently, I made this soup from frozen cauliflower florets-- I could not taste the difference between using fresh vs frozen, so from now on, frozen cauliflower it is! It makes life so much easier!
Toss in a 2lb bag of frozen cauliflower florets to a pot--no need to thaw. Add in a chopped onion, diced potatoes, a clove of garlic and 4 cups of chicken broth. Cover the pot and let it come to a boil, and then lower the heat to simmer for 20 minutes. Use an immersion blender to puree the vegetables. Add in a cup of whole milk, stir and taste. If needed, add a pinch of salt and pepper. That's it!
It's so easy, healthy, and great for these rainy indoor kind of days.
Yields 6-8 servings
Ingredient:
- 2 lbs frozen cauliflower florets
- 1 yellow onion, peeled and diced
- 4 russet potatoes, peeled, and diced small
- 1 clove garlic, smashed
- 4 c chicken broth (vegetable broth if you want to make this vegetarian)
- 1 c whole milk (or any kind you have)
- croutons for garnish if desired
Procedures:
1. Place cauliflower florets in a large pot--no need to thaw cauliflower. Add diced onions, potatoes, garlic clove and chicken broth. Cover the pot with a lid and bring to a boil, then turn down the heat to a simmer. Simmer for 20 min or until all the vegetables are tender.
2. Turn off the heat. Using an immersion blender, blend the soup until there are no lumps remaining.
3. Add the milk and stir to incorporate. Taste and add a pinch of salt if needed. Serve hot. Garnish with croutons if desired