Wondering how to make cauliflower soup?  Look no further!  I have an easy recipe that is full of flavor and ready in about 30 minutes! This recipe is perfect for meatless Mondays.
I love fall! Â It’s my favorite season. Â The gorgeous leaves, the cooler weather, football…I love it all. Â Plus, it’s the kickoff to soup season!
When most people think of tailgating and football food, they think of wings, chili and beer. Â But for me, there is nothing like a big pot of warm, comforting soup. Â Soup that is hearty and filling and, of course, full of flavor.
My mom showed me how to make cauliflower soup and I’m so glad she did. Â It is the perfect recipe for kicking back and watching our favorite teams fight it out on the field.
I served this soup with homemade garlic crisps. Â They added a nice crunch and a deep garlicky flavor. Â I used gluten-free tortillas as the base for the crisps. Â
My family loved this Cauliflower Soup. Â It’s definitely a keeper!
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How to Make Cauliflower Soup
Ingredients
- 4 cups vegetable broth
- 1 large head of cauliflower chopped
- 2 large potatoes peeled and chopped
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 cloves of garlic chopped
- Salt and pepper to taste
- 1/4 cup Milk
Instructions
- Add the vegetable broth to a large pot.
- Add cauliflower, potatoes, carrots, onions, garlic and salt and pepper; bring to a boil.
- Reduce heat and simmer for 15 minutes or until vegetables are soft.
- Use an immersion blender or potato masher to puree the soup to desired texture.
- Return soup to low heat and add almond milk; heat through.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
