Lighter & Healthier Cauliflower Soup
Ingredients
- 2 Pounds Cauliflower (6-7 cups chopped)
- 1 1/4 Cups Celery (4-5 stalks)
- 1 Cup Onions (chopped)
- 2 Cloves Garlic (minced)
- 1 Cup Gruyere Cheese (or cheddar, or other cheese)(plus more for garnish)
- 1 Cup Milk (whole)
- 1 Cup Heavy Cream
- 2 Cups Chicken Stock (or vegetable stock)
- Pinch of nutmeg
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- Salt and White or Black Pepper to Taste (white pepper is prettier for this dish)
- Cooked Bacon (chopped for garnish)
- Green Onions (for garnish)
Instructions
- Melt butter and oil in dutch oven or soup pot on med/high heat.
- Sauté onions and celery seasoned with a little salt until tender (about 8-10 minutes), then add the minced garlic and cook for 1 more minute.
- Pour the cream into the pan, add the cauliflower and the stock. Cook on med/high to high for about 5 minutes.
- Add the milk, nutmeg, white pepper and continue to cook (but not a hard boil or it will get grainy) until the cauliflower is tender and the soup has thickened up a bit (about 2 minutes).
- Stir in the shredded cheese and add more seasoning if you need to. If it gets too thick, just add more milk or stock.
- Garnish with bacon, green onions and more cheese or even a different cheese (like cheddar) if you desire. Chili oil might be a nice garnish or flavor to add as well.
Notes
See my tip for cooking bacon here: BLT Salad with Homemade Croûtons.
Nutrition
Calories: 407kcalCarbohydrates: 17gProtein: 14gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 86mgSodium: 362mgPotassium: 751mgFiber: 4gSugar: 9gVitamin A: 1072IUVitamin C: 76mgCalcium: 352mgIron: 1mg
Tried this recipe?Let us know how it was!