Creamy Cauliflower Soup
  • Yield: 12
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
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Creamy Cauliflower Soup

By May 10, 2018

Our mother is famous for her soups. She tips her hairdresser with a jar of soup every time she goes! This creation came about on a cold afternoon and I was lucky enough to be there when she developed it. After the first taste I said "Mom, we HAVE to write this one down!" She relayed it back, but we don't measure, so a squeeze of this and dash of that is how the recipe took shape. Feel free to adjust the measurements to your taste! I never follow the directions anyway.

This soup is perfect on a cold day, and with a few modifications it can easily be vegan.

Ingredients

Instructions

  1. Chop the vegetables and simmer in a large pot, over medium-high heat, with a dash of olive oil or cooking spray, 5-10 mins until browned.
  2. Add the white wine and simmer, uncovered 5 mins. Add the chicken broth and bring to boil. Reduce heat, cover and simmer 15 minutes, or until it is mushy.
  3. With your immersion blender, whiz up the vegetables in the pot.
  4. Mix in the instant mashed potatoes, stirring well so there are no chunks.
  5. Add butter, half and half, onion powder, mix well
  6. Squeeze in a blob of sour cream, a bit of dijon mustard, and add the chedder cheese.
  7. Mix well until smooth, maybe whiz it another time. Serve hot!
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