
Follow Detective Charlie Kerrian's Blog
KNR, p. 304 “Cauliflower Soup”


Cauliflower Soup
Equipment
- 4 quart pot
- Large food processor
Ingredients
- 1 Tablespoon avocado oil
- 1 cup chopped celery, 1/4" pieces
- 1 cup chopped carrots, 1/4" pieces
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable broth
- 1 cup whole milk
- 4 cups roasted cauliflower
- 1/2 teaspoon chopped green onion per serving for garnish
- 1/2 teaspoon diced carrots per serving for garnish
- pretzel bread bowls
Instructions
- Use 4 quart pot.
- Place avocado oil in pot on medium heat.
- Add celery, 1 cup carrots, sea salt, garlic powder, and onion powder to pot.
- Stir frequently and cook on medium heat until celery is translucent - about 10 minutes.
- Add vegetable broth, stir, and bring to boil - about 5-6 minutes.
- Add whole milk and simmer 10 more minutes.
- Add roasted cauliflower and stir, reserving 1-2 florets per serving for garnish.
- Heat through for 2-3 minutes.
- Pour heated mixture into food processor and puree for 2-3 minutes until creamy.
- Pour into bread bowls or soup bowls.
- Garnish with green onion, diced carrots, and cauliflower florets and serve warm.
Notes
Add additional 20 minutes for prep if roasting cauliflower same day as making the soup.
