Cauliflower Soup Recipe

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Simple cauliflower has never tasted so good! This light, healthy, and delicious soup recipe, featuring a medley of flavorful ingredients, makes cauliflower a special treat.

Cauliflower Soup (+)

Directions

Bring chicken broth to boil in stock pot or large sauce pan.
Drop in florets, chopped up core and lemon half. Cover and simmer until florets are tender, about 5-6 minutes.
Remove lemon. Turn heat to low.
In skillet, heat oil over medium heat. Sauté onion, carrots, celery and mushrooms until onions are soft.
Whisk in the flour.
Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
Add all back into cauliflower soup.
Add seasonings.
Cover and simmer 15 minutes.
Serve hot.
Use an immersion blender or food processor if you would like a smoother soup.
This soup is especially good with the corned beef and cabbage sandwich.

Container: stock pot, skillet

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving Description: large bowls full

Servings: 6

Enter desired servings:

Ingredients

-		1 cauliflower head, trimmed, cut up florets, chop up core very fine
-		1 can chicken broth (49 oz.)
-		1/2 lemon
-		4 tablespoons olive oil
-		1 onion - chopped
-		2 carrots - diced
-		2 stalks celery - with tops, finely chopped
-		8 mushrooms - sliced
-		2 tablespoons flour
-		1 teaspoon beaumond seasoning
-		1 teaspoon rosemary - fresh, chopped
-		salt and pepper - to taste