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Creamy Cauliflower Soup

This month is our month of soups in our family. My husband and I both have goals to lose a certain amount of weight by the end of March, and to do that we are starting by eating lots of soups this month. This recipe, although not the lowest in fat, has been one of my favorite soups that I have developed in the past few months. I made this recipe more creamy by adding a baking potato instead of adding milk or cream. This is the same trick I learned from a good friend about how to make split pea soup more creamy.  It starts with lots of delicious pancetta, then I add onion, garlic and white pepper to season the soup. Alternatively, you can use bacon instead of pancetta in this soup, but it will have a more smoky flavor.

Creamy Cauliflower Soup Recipe

Ingredients

1 head of cauliflower
1 baking potato, peeled
1 medium onion
1 clove garlic
1/4 pound pancetta
1/8 teaspoon white pepper
8 cups chicken stock
olive oil

Method

1. Preheat large soup pot. Drizzle with olive oil. Add onion, and pancetta. Saute until onions are translucent. Add cauliflower, garlic and potato. Saute for a few minutes more and then add chicken stock. Then add white pepper and bring to a boil.

2. Simmer for 25 – 30 minutes, or until potato and cauliflower are very tender. Using a submersible blender, blend soup until it is very creamy. alternatively, you can puree the soup in batches in a blender. Serve.

Makes 4 servings

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