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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This soup is warm and comforting. My family really loves this one and it is a great way to get veggies into the kiddos. A blended soup, the kids dont realize all the good veggies they are eating. Great for those cold nights! Read more ! Ingredients:
1 large or 2 small cauliflowers washed and cut into pieces |
2 large celery ribs chopped ( i also like to use the leafy parts of the celery) |
2 carrots chopped |
1 onion fine chopped |
6 c. chicken stock (or broth....or veggie stock to keep it vegetarian) |
1 c. fat free 1/2 and 1./2 |
2 tblspns. olive oil |
1 tsp. crushed dried thyme leaves |
salt and pepper to taste |
1-2 c. shredded cheddar |
Directions:
1. Heat a large soup pot and add the olive oil.
2. Sautee the celery, carrot and onion for about 5-7 minutes.
3. Add the raw cauliflower pieces and stir.
4. Add crushed thyme leaves and salt and pepper to taste.
5. Add the stock to cover the veggies and simmer until cauliflower is cooked and tender about 10-15 minutes.
6. Carefully remove the veggies and some of the liquid and puree in batches in a food processor or blender. ( I like to leave some chunks for texture!)
7. Return back to the soup pot with the rest of the liquid and add the 1/2 and 1/2 and shredded cheese.
8. Heat through but do not boil.
9. If soup is not thick enough....I add a cornstarch and water slurry to the heating soup to thicken....
10. Serve with crusty bread and a salad!
11. One note.....when you puree the soup...whether in a food processor or a blender....make sure it is vented so not to force the hot soup out and spill on you! If you have an emmersion blender....use that too!
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