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Creamy cauliflower soup

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We start just about every dinner with a bowl of soup, so most of my soup recipes reflect this need for a satisfying, light vegetable soup.  I use this soup when the rest of the meal has some color to it, since the soup is just plain white (but yummy!).

Coarsely chop about 1/2 – 3/4 c onion, and dump it into your cold soup pot.  Drizzle about 1/2 tablespoon of oil on top, and add in about 1/2 c frozen cauliflower (or fresh) florets for each person (the more you add per person, the thicker the soup will get).  Sprinkle in some salt and some black pepper, and then turn the heat on to low.  Saute all together until cauliflower has just started to soften, then add in enough water to make up the volume of soup you want.  For us, this usually works out to about 3 cups of water for four people.  Gently simmer this until the cauliflower is thoroughly cooked, then turn off the heat.  Sprinkle in some parsley and some garlic powder, then puree with the immersion blender until smooth.  Add in a tablespoon or two of plain white yogurt (Greek style works best) and puree again until completely incorporated.  Check the seasonings and serve as a first course.

I don’t add anything to our soups, but I imagine that this might work will with bread or croutons.  It isn’t hearty enough to make a meal, but it might make a light lunch with a salad or fruit bowl and some bread.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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