When it comes to soup pretty much anything goes. I typically just wing it and throw whatever I have into a pot along with some vegetable broth which I always have in my freezer (see my article for how I make vegetable broth). But sometimes I hit pay dirt with a soup I've thrown together and feel like it is worthy to record and post. This is one such recipe! With only six ingredients it's super easy to make and oh so comforting!
Creamy Cauliflower Soup
Serves 6
1 large onion, chopped
3 medium golden potatoes, peeled and diced
4 cloves of garlic, minced
1 tsp dried thyme
4 cups vegetable broth*
5 cups chopped cauliflower
sliced scallions as garnish, optional
Sweat the onions by placing them in a soup pot over medium heat and cover for 10 minutes stirring occasionally. If they begin to stick, add a little water.
Add potatoes, garlic, and thyme. Cover and continue to cook 3 minutes adding a little water as necessary to prevent sticking.
Add broth and bring to a boil. Add the cauliflower and reduce the heat to a simmer. Cover and cook 10 minutes or until the vegetables are tender.
Pureé about 2/3 of the soup in a blender if you like some chunks in the soup or puree all the soup if you like it completely smooth. Season with salt and pepper if desired and serve garnished with optional scallion slices. This soup keeps well in the refrigerator for several days or it can be frozen.
*If you don't have vegetable broth you can also use 4 cups of water with a tablespoon of vegetable broth seasoning. I like Seitenbacher Vegetable Broth Seasoning.
