As soon as the weather drops below 70 degrees, I concoct soups in the kitchen to no end. They are so easy to throw together and any vegetables can be included to add more health benefits. I like to roast cauliflower and create a delicious soup with it! Though it's available year round, cauliflower is actually freshest in fall months because it is frost tolerant and doesn't actually produce heads in hot weather. It can be served as a side dish, but it is typically so filling I just eat it as my main course.
- 3 garlic cloves chopped
- 1 medium head cauliflower, florets broken off and chopped
- 1 large onion chopped
- 2 cups milk
- 2 cups chicken broth
- Salt and pepper
- Place all Soup ingredients in a large pot over high heat and bring to boil. Turn down to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft.
- Use a hand-held immersion blender and blend until smooth, then add salt and pepper to taste.
- Enjoy! You can garnish with some freshly grated parmesan or fresh thyme leaves.