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“This recipe is really unique. I am generally not a big fan of cauliflower, but this soup tastes a lot like a light version of potato soup. I was pleasantly surprised when I tried this.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, heat up olive oil & 2 Tbs. butter, over medium heat. Season with salt & pepper, to taste.
  2. Add cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push vegetables to 1 side of the pot.
  3. Melt 1 more Tbs. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour into the butter.
  4. Mix in veggie stock and half & half. Bring up to a simmer and cook 15 minutes.
  5. Puree soup using an immersion blender, food processor, or blender and return to pot. It's OK to leave it a lil chunky.
  6. Check seasoning and add a dash of hot sauce, if desired.
  7. Garnish soup with hot sauce, parsley or chives, and serve with grated parmesan on top.

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