Creamy Cauliflower Soup0
I love creamy soups, but don’t like the amount of calories they contain thanks to the added heavy cream. That’s why this delicious, creamy cauliflower soup doesn’t contain any heavy cream.
What is the secret to it’s creaminess? A potato! Potatoes are a healthy way to make lusciously creamy soups in the Magic Bullet. I added some half-and-half for taste, but the creamy texture is mainly due to the chopped potato. Cauliflower alone can be a bland vegetable, so I added some garlic and parsley to add flavor. Fresh parsley tastes best, but if you have dried parsley, that’ll still add a nice flavor to your soup. Enjoy this creamy cauliflower soup with a piece of crusty bread for dipping.
Creamy Cauliflower Soup
- 1 head cauliflower, rinsed and chopped
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 celery stalks, chopped
- 1 large russet potato, peeled and chopped
- 2 Tbsp butter
- 3 1/2 cups chicken broth
- 2 Tbsp fresh chopped parsley
- 1/2 cup half-and-half
- 1 tsp. salt
- 1/2 tsp. pepper
- Melt the butter in a large pot and sauté the onion, garlic and celery for 7 minutes, or until onion is soft. Stir occasionally.
- Add the chopped cauliflower, potato, chicken broth, and parsley, cover and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
- Remove from heat and let cool to room temperature.
- Transfer the soup to a Magic Bullet pitcher and blend until smooth. Pour back into the pot and stir in the half-and-half, salt and pepper.
- Serve in bowls and sprinkle fresh chopped parsley on top.
Makes 6 cups.