Spring is finally here! The grass is green, the daffodils are blooming and the sun is out! Or at least it’s out most of the time. Despite the warmer weather I still love to curl up with a satisfying bowl of soup on rainy spring days, watching the rain fall with the kitten (who is strangely fascinated despite his origins as a street kitty).
I’m on an ongoing quest to create healthier versions of the gelatinous “cream of…” canned soups that got me through school. This creamy cauliflower soup is yummy without the cheese, divine (but no longer low fat) once it’s added. We enjoy it both ways depending on how cheesy we’re feeling. This recipe makes a big batch, which freezes very well (preferably before adding cheese). Freeze it in individual portions for quick lunches which are just as convenient as those scary canned soups!
A few tips: homemade stock is perfect for this recipe, and can be a cost saver. I rarely buy celery since it mysteriously makes my mouth go numb when I eat it raw, but I always have a few stalks in the freezer for soup recipes like this one. There’s no need to defrost, just chop and throw in the pot. Replacing the flour with cornstarch would easily make this a gluten-free recipe, and leaving out the cheese (or using vegan cheese) makes it vegan.
This belly-warming soup is deeply satisfying on a dreary day! Adjust the amount (and type!) of cheese to your preference, or make it vegan without cheese.
- 1 tsp vegetable oil
- 1/2 medium sweet onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 potato, diced
- 1 head cauliflower, roughly chopped
- 1 Tbsp dried parsley
- 6 cups vegetable broth
- 4 cups almond/rice/soy/dairy milk
- 1/2 cup flour
- 1-2 tsp salt (to taste)
- 2 cups shredded cheddar cheese
- Heat oil in large stockpot over medium heat. Add onion and saute until brown. Add carrot and celery, continue cooking 2-3 minutes.
- Add potato, cauliflower and parsley, heat for 5 minutes stirring occasionally.
- Add vegetable broth. Bring to boil then reduce heat to simmer for 30 minutes or until vegetables are tender.
- Use immersion blender or transfer to traditional blender to puree until smooth.
- Mix flour with 1/2 cup of the almond milk then add to pot with the rest of the milk and salt, adjusting to taste.
- Return to boil and simmer 8-10 minutes until thickened. Remove from heat and stir in cheese. Serve with some extra shredded cheese on top for garnish.