Creamy Cauliflower Soup
Warming you up from the inside out.
It's getting even colder now! I realize that California's definition of "cold" is anything but; that being said, the change from sweltering summers to cold-ish winter mornings is noticeable for sure. Which makes it the perfect weather for stuff like this.
In my family, we usually eat soup made of pureed mixed vegetables like tomatoes, carrots, and squash. But sometimes, the weather calls for something more filling, more satisfying than a watery soup, ya know?
Enter(drumroll, please), this cauliflower soup! Made with potatoes, onions, and of course cauliflower, it's a filling, warm delight for a winter meal. Toast some bread on the side, and you've got an unbeatable combo.
Cauliflower Soup
Course: Meal/side dish
Author: Prachi Marfatia
Serves: 3-4
Ingredients:
~2 tsp oil(olive, safflower, ghee, any neutral type)
1 cup carrot, diced
2 cloves garlic, minced
roughly 1/4 onion, chopped
3 cups cauliflower, washed(duh!)
2 1/2 - 3 cups water
1 potato, chopped
1 tsp salt, plus more to taste.
Directions:
Heat up a large saucepan or pot on medium-high flame. Heat up the oil for 2 minutes, then add the garlic and onion for 2 more. To this, put in the carrot and potato, then put a lid on it for about 5-7 minutes, until the veggies are almost completely soft. Now, put in the cauliflower and water, and simmer for 15 minutes. Transfer to a blender/food processor with the and blend until you get a smooth mixture(a hand blender also works for this). Season with more salt to taste here. Now pour into a bowl, warm up some bread, and enjoy!
