It’s officially winter here in Minnesota. I made it past Chirstmas before breaking out the heavy duty coat, so I’m calling it a win. Winter bums me out, but soup does not and soup season is here!! I love soup; it’s kind of like winter salad. Soup can extend the few random veggies hanging out in your fridge into meals for a couple of days. You generally just need some kind of broth to tie it all together (or even bullion – no judgment from me!).
That’s what I love about this soup. It really couldn’t get much easier. Gather ingredients, chop, put everything in the pot, cook, blend, drizzle with olive oil if you fancy, and there you have a pretty little soup! You don’t even need to do a good job of chopping the veggies since you’re just going to blend the bejeezus out of them anyway.
I will say that this recipe is a lot easier if you have an immersion blender. If you don’t have an immersion blender then you could use a regular blender. You would just transfer the ingredients into a blender once cooked – probably wait for them to cool a bit before blending. But that sounds messy and potentially painful, so just buy yourself an immersion blender. It’s probably the most used kitchen tool we have in our household. #worthit
This soup turned out creamy and flavorful. I love cauliflower, but this doesn’t have an overwhelming cauliflower flavor. I tested this on a couple of cauliflower disliking coworkers and they will vouch for that… and this soup’s yumminess. 😊😊😊
You could also easily make this soup vegetarian by using a veggie stock instead of the chicken stock I used. I went super smooth with the texture in this batch, but you can keep some veggie chunks in there if that’s what you prefer. I served this with some warmed French bread for dinner and the leftovers were great on their own for lunch.
- 3 garlic cloves, roughly chopped
- 1kg / 2lb cauliflower (1 medium head), florets broken off and stalk roughly chopped
- 1 large potato or 2 small, peeled and roughly diced
- 1 large onion, peeled and roughly chopped
- 2 cups milk (any - dairy, non dairy, full fat or low fat)
- 2 cups chicken broth / stock
- Salt and pepper to taste
- To garnish (optional): Cream and/or olive oil, to drizzle
- Place all Soup ingredients (except salt and pepper) in a large pot over high heat and bring to boil, then turn down to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft.
- Use a hand held blender and blend until smooth, then add salt and pepper to taste.
- If the soup is too thick for your taste, add more milk, water or stock (and more salt if needed). If you want it even thicker, let it simmer on the stove for a while longer to reduce down and thicken (be careful not to reduce it so much that it is too salty).
- Serve, garnished with drizzled with cream and/or olive oil, if desired