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This Cauliflower Soup is the perfect comfort food for a chilly winter evening. It’s light but filling and great with some crusty garlic bread.
Cauliflower was always one of those mysterious vegetables for me. I loved to buy it, but once I got it home, I could never figure out what to do with it. I mean, I know I could eat it plain, but that gets old pretty quick. So needless to say, I’ve never really “branched out” in the cauliflower department.
I was determined to come up with some way to prepare this veggie that would not only give me something new to eat, but convince Mini Chef that cauliflower does indeed taste good.
While he was never completely thrilled with it, he did actually eat his bowl of soup. And that’s saying a lot! Everyone else seemed to love it, so I’m guessing this is one of those recipes that adults will like and kids… well…. it could go either way.
But ya, this soup made me happy. It’s the perfect spring/summer soup. It’s very light and easy on the tummy. Can’t wait to make it again!
MORE HEALTHY SOUP RECIPES:
CAULIFLOWER SOUP RECIPE:
- 4 cups sliced leeks
- 2 large shallots
- 2 medium heads cauliflower
- 8 cups chicken broth (no sugar added, low sodium)
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 2 tbsp. herbs de provence (with lavender is best)
- 2 tbsp. parsley
- 1 tbsp. olive oil
- salt and pepper to taste
- Sauté the shallots and leeks in a large soup pan with the oil.
- Add all other ingredients and cook until cauliflower is tender.
- Using a hand blender, blend until smooth.
- Cool slightly and serve.