Cauliflower is one of my kids favorite vegetables so I’m always looking for ways to “mix it up”. This is a pretty basic recipe, but we all love it. Enjoy!
Ingredients:
- 1 large head of cauliflower
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 2 medium potatoes, chopped
- 3 T all-purpose flour
- 3 ¼ cups “chicken” flavor (or veggie) stock
- ¼ tsp pepper
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 ¼ cups soy or almond milk
Preparation:
- Water sauté onion, garlic and celery until translucent, about 10 minutes.
- Dissolve flour in stock. Place in large pot.
- Add sautéed veggies as well as cauliflower, potatoes and nutmeg. Heat over medium heat until cauliflower becomes quite soft. This will take approximately 30 minutes in a traditional pot, or less than 5 minutes in a pressure cooker.
- Use an immersion blender to puree the soup. (Leave some chunks if you like “chunky” soup).
- Add the soy milk and heat thoroughly.
- Add salt and pepper to taste.
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