Monday, January 26, 2015
Cauliflower Cheese Soup
I don't think I've made a batch yet that hasn't turned out well. The only problem is that you can't duplicate it. If it turns out really, really well one time, there's pretty much no way you're going to get that same flavor the next time.
This was one of those times. This extra creamy, cheesy, cauliflower soup is one that I'm going to want to make again and again so I'm really glad I kept track of what went into it.
CAULIFLOWER CHEESE SOUP (serves 6)
2 medium potatoes, peeled and cut into 1" cubes
1 large cauliflower, cut into florets
2 carrots, peeled and chopped
3 cloves garlic, peeled and minced
1 medium onion, diced
1 1/2 tsp. salt
4 c. low sodium chicken broth
2 c. grated cheddar
3/4 c. milk
1/2 tsp. coriander
1/2 tsp. chili powder
black pepper, to taste
1. In a large stockpot, combine potatoes, cauliflower, carrots, garlic, onion, salt and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook until all vegetables are very tender.
2. Use an immersion blender (or transfer to a regular blender in batches), to blend all ingredients until smooth.
3. Add in the cheese, milk and spices and stir to combine.