Cauliflower Soup Recipe

🧂 Ingredients

• 4 cups cauliflower

  about 1 large head, cut into bite size pieces
• 1 carrot

  chopped
• 1 stalk celery

  chopped
• 1 medium onion

  chopped
• 1/4 cup butter

  1/2 stick, we use country crock plant butter for dairy free
• 4 cloves garlic

  minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon nutmeg
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth

  or vegetable broth for vegan
• 2 cups whole milk

  we use full fat oat milk for dairy free
• 1 cup shredded cheddar cheese

Instructions

• 1 In a dutch oven, melt the butter and saute the onions, carrots, and celery until
  soft. Add the garlic and cook for another minute, until fragrant.
• 2 Sprinkle the flour and seasonings into the pot and mix until the flour is
  absorbed.
• 3 Whisk in the milk and stir until the flour mixture is blended well, then stir in
  the broth.
• 4 Add the cauliflower and cook for about 10-15 minutes on low heat, stirring as
  needed until the cauliflower is tender.
• 5 Carefully blend half of the soup (it will be very hot, please use caution) and
  then return it to the instant pot.
• 6 Return the blended soup to the pot and add 1 cup of cheddar cheese. Stir until
  the cheese is melted.
• 7 Season to taste and serve as desired.

Nutrition Info