Vegetarian Cauliflower Soup

Name: Vegetarian Cauliflower Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: salt & pepper; 1 tablespoon extra virgin olive oil; 3 tablespoons butter; 2 small heads cauliflower, cut into florets; 3 celery ribs, including leafy tops from the heart of the celery, finely chopped; 1 medium onion, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons all-purpose flour; 1 quart vegetable stock; 1 cup half-and-half or 1 cup whole milk; hot sauce (optional); 3 tablespoons fresh parsley or 3 tablespoons chives, chopped, for garnish; 1/2 cup parmesan cheese, grated

Submitted by enigma256

"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."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

salt & pepper
1 tablespoon extra virgin olive oil
3 tablespoons butter
2 small heads cauliflower, cut into florets
3 celery ribs, including leafy tops from the heart of the celery, finely chopped
1 medium onion, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons all-purpose flour
1 quart vegetable stock
1 cup half-and-half or 1 cup whole milk
hot sauce (optional)
3 tablespoons fresh parsley or 3 tablespoons chives, chopped, for garnish
¹⁄₂ cup parmesan cheese, grated

directions

In a large pot, heat up olive oil & 2 Tbs. butter, over medium heat. Season with salt & pepper, to taste.
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.
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.
Mix in veggie stock and half & half. Bring up to a simmer and cook 15 minutes.
Puree soup using an immersion blender, food processor, or blender and return to pot. It's OK to leave it a lil chunky.
Check seasoning and add a dash of hot sauce, if desired.
Garnish soup with hot sauce, parsley or chives, and serve with grated parmesan on top.