Wednesday, January 9, 2013

Creamy Cauliflower Cheddar Cheese Soup

I was busy grocery shopping the other day when I realized it was getting close to lunch time and I was really hungry.  I looked in my cart and saw a beautiful cauliflower sitting there calling my name.  Cream of Cauliflower Soup would make a perfect lunch. When I got home,  I whipped this up in no time and it was just what I wanted to satisfy my hunger. You can easily make this vegetarian by substituting the chicken broth I used with veggie broth.  You can also lower the fat by using low fat milk instead of cream.

1 large head Cauliflower broken into small pieces
1 medium onion chopped
1-2 cups of diced celery
2-3 green chilies (jalapenos or serrano) seeded and minced
4 cups of chicken broth (or vegetable broth)
2-3 cloves of grated or minced garlic
2 cups of milk, half and half or cream
1-2 tsp cumin powder (to taste)
1/2 tsp dried thyme
 red chili/cayenne powder (or to taste)
seasoning salt and/or chicken bullion to taste
black pepper to taste
1 cup or more of shredded cheddar cheese (to taste)
*note: add water if you desire a less thick soup. 

 Heat 1Tbs of canola oil in pan.  Saute onion, green chilies, celery for a few minutes. Then add garlic, cumin powder, thyme, red chili powder, pepper, seasoning salt and saute for another minute.

Finally add chicken broth or vegetable broth and simmer for 20 minutes until cauliflower is very tender.

Add cheddar cheese and  milk and stir in well.  Then use a hand blender or food processor and blend soup until smooth.  Taste for salt and seasoning.  Adjust as needed and serve hot.  Enjoy.

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