On cool days and nights, there's nothing better than a warm, hearty soup. This recipe is sure to help scratch that itch. Serve this as a side or a main course, for lunch or for dinner. The versatility can't be beat! Give it a shot one night this week.
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Creamy Cauliflower Chowder
Serves 4 - 5 people. Calories per serving: 143
INGREDIENTS
- 1 tablespoon butter
- 1/2 cup diced Onion
- 5 Garlic Cloves (minced)
- 1/2 cup diced Carrots
- 1 Whole Head of Cauliflower (cut into small florets)
- 1 1/2 cups Vegetable Broth
- 1 teaspoon freshly ground Pepper
- 1/2 teaspoon dried Oregano
- 1/4 cup cream cheese
- Salt to taste
- Olive Oil and cooked bacon for topping
INSTRUCTIONS
In a dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes till the onions are soft.
Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with truffle oil or olive oil and bacon and serve hot.
Find the original recipe here at My Food Story.
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