We try to be healthy here. I say try because I love eating too many servings of chocolate at once and I stress eat mozzarella sticks one box at a time. But for the most part, I try to cook healthy meals that are as vegetable heavy as can be. If there’s a way to sneak in a little kale or an extra onion, I’m going to find it.
So when cauliflower soup popped into my head, I thought it was brilliant. Substitute cauliflower for potatoes and you’re getting more vegetables and less starch. The only trouble was I had no idea how, exactly, to make cauliflower soup.
I went on Pinterest, typed it in, and picked the most pinned result (before the fold, anyway). I ended up with this recipe from Damn Delicious. And it was delicious. I love potato soup, but this has converted me to using cauliflower from now on.
What You’ll Need:
- 4 slices of bacon
- 1 head of cauliflower
- 4 cups of chicken broth
- 2 stalks of celery
- 2 tablespoons butter
- 3 cloves of garlic
- 1 medium onion
- 2 carrots
- 1 bay leaf
- 1 cup 2% milk
- 1/4 cup flour
What You’ll Do:
Cook the bacon.
Chop the carrots, celery, onions, and garlic. Keep them together in one bowl.
Chop the cauliflower (removing the stem and leaves). Keep that in a second bowl.
Melt the butter. Add the onion/carrot/celery/garlic bowl of vegetables. Cook down until the onions are translucent (about six minute).
Add the cauliflower and bay leaf. Cook until the cauliflower starts to get soft (about 10 minutes).
Add in flour. Cook one minute.
Add in chicken broth and milk. Heat to a boil. Cook for seven minutes.
Reduce to a simmer. Cook for seven minutes, stirring often.
Toss in salt and pepper to taste. Cook another minute.
Serve with bacon crumbles on top.