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Amma's Cauliflower soup


This soup is my grandmother's recipe. It's hearty, packed with nutrients, and delicious. Cauliflower soup is the perfect meal for those lazy chilly days, and it keeps well for leftovers! Also, it's vegetarian friendly!

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  • 1 cauliflower head
  • 1 yellow onion
  • 4 cloves of garlic (2 will suffice if you're not a garlic lover)
  • 2 large carrots
  • 3 small Yukon gold potatoes
  • 1/4 cup olive oil (plus maybe more to taste
  • 2 tbsp butter (plus maybe more to taste)
  • 1/4 cup white wine (plus maybe more to taste)
  • I box vegetable broth (chicken broth can be substituted)
  • I vegetable boullian cube (chicken substitute)-- optional
  • Chives--optional
  • Salt and pepper to taste
  • 1 Tomato--optional
  • Bread--optional



Step 1

First, put the butter and olive oil in a large soup pot and melt on medium high heat. More butter or oil can be added to taste later. Dice the onion. Add the onion into the pot of hot butter and oil and sauté till soft, not brown, stirring occasionally. Smash, peel, and chop the garlic and add to the cooked onions. Stir occasionally. Peel and dice the carrots. Add to the onion and garlic. Next, cut the stem off of the cauliflower. Cut as much off as you can while still keeping florets in tact. Then, dice the stem and add to the pot. Peel and dice the potato. I like to put each chopped potato in a paper towel while chopping the others to dry some of the water. This will make them brown easier. Add the potatoes to the pot and sauté till slightly brown. This will take about 10-20 minutes depending on your stove and pot. Then add a dash of salt and pepper. Now you could add 1/4-1/2 of a boullian cube if you want for extra flavor and stir into the browned vegetable mixture. Then add the white wine. I usually add 1/4 cup but I just eyeball it. Bring to a boil and then reduce to a summer for about 3 minutes. Then, add the box of broth. Add the cauliflower florets to the pot. Bring to a boil, cover, and reduce to a summer for 30-45 minutes. Basically until the florets are tender and the liquid is the right amount for your liking. Once that is done, take a hand blender (a regular blender, food processor, or potato masher are fine substitutes if you don't have ah and blender) and purée to your favorite texture. You can eat like this, but I like to add some heavy cream or milk to make it creamy. I use about 1/4 cup, but I eyeball it. A little goes a long way! Stir, and salt and pepper to taste if necessary. Then I chop some chives as needed and add to the top of each bowl for color. On the side I serve with bread topped with tomatoes. The nice freshness of the tomato pair really well with the hearty soup. Enjoy!

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