Cauliflower Soup (gluten free | keto | paleo)
This cauliflower soup is pure comfort food. It is a fantastic cold weather staple that is easy to make and filling. Serve this delicious soup with some French bread and a salad for a perfect cold weather meal.
The soup creates a great base with almost endless possibilities! You can use broccoli or potatoes alone or in combination with cauliflower for some variation.
1 medium head cauliflower, broken into florets
2 medium carrot, chopped
1/4 cup chopped celery
3 cups water
2 ½ teaspoons Better Than Bullion Chicken (I like to use Better Than Bullion – No Chicken to make it vegetarian)
3/4 teaspoon salt
1/8 teaspoon pepper
4 oz cream cheese, cubed
1/2 to 1 teaspoon Sriracha, optional but recommended
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.
Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Stir in cubed cream cheese. Let the soup cool slightly.
Puree the cooled soup with immersion hand blender or in batches in a blender until until almost smooth. Some vegetable chunks should remain.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add Sriracha if desired. Stir into the cauliflower mixture. Yield: 6 servings (about 2 quarts).
Inspired by Cauliflower Soup in Quick Cooking January/February 2003, p31