Ingredients
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2 Heads of Cauliflower
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1.5 Quarts Veggie Broth
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1 Carrot
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1 Onion
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2 Cloves Garlic
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1 Cup Half and Half
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4 Slices Cooked Chopped Bacon or Veggie Bacon BitsOptional
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.5 cup Butter
Directions
- Prepare Vegetables: Stem cauliflower and cut heads into small, bite-sized pieces. Peel carrot then grate with a cheese grater. Peel and chop onion and garlic.
- Saute Vegetables: Heat large pot and add a small amount of oil. Saute carrot, onion, and garlic for several minutes until the vegetables are tender.
- Finish Soup: Add cauliflower and vegetable stock then bring to a simmer for 15 minutes until cauliflower is tender but not falling apart. Add half and half and simmer 4-5 minutes more. Remove from heat and pulse the soup several times using an immersion blender to chop up the cauliflower slightly and to thicken the soup. You can alternatively put 5-6 cups of the soup into a stand-up blender to blend. Once blended stir back into the pot with the rest of the soup. (Important Note: Do not over-blend the soup at this point as the cauliflower adds delicious texture and helps the soup taste heartier)
- Serve: Just before serving, add butter and stir until melted. Ladle the soup into 4 bowls. If using, sprinkle bacon or veggie bacon bits over the top and enjoy!
Meal Prep Tip:
This soup keeps very well in the refrigerator for up to 4 days. Prepare the soup in advance and separate it into individual containers warm thoroughly and enjoy!
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