Cauliflower Soup
Yield: Serves 8
Ingredients:
  • 1 large head cauliflower (about 700 g), broken into florets
  • 2 medium potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 4 medium carrots, chopped
  • 2 garlic cloves, chopped
  • 5 cups chicken (or vegetable) broth
  • 2 tablespoons vegetable oil
  • 1 cup heavy cream
  • salt and black pepper to taste
Instructions:

Heat the oil over medium heat in a large soup pot. Add onions and sauté for 5 minutes. Add garlic and sauté for 1 minute.

Add the cauliflower florets, potatoes, carrots, broth, salt and pepper. Cover the pot and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, stirring occasionally.

Remove from heat and let the soup cool slightly.

Puree in a blender or food processor until smooth. Return soup to the pot and add cream. Stir well and adjust seasonings.

Heat the soup for 1-2 more minutes (do not let boil). Garnish with black pepper before serving.

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