Cream of Cauliflower Soup

By jads8627

Very creamy, added cheese to Carl's.

Ingredients

• 3 tablespoons olive oil
• 1 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium onions, diced
• 2 cloves garlic
• 2 tablespoons flour
• 8 cups low sodium chicken broth
• 3 larges russet potatoes and diced
• 1 large head cauliflower, trimmed and chopped
• Optional, cheddar cheese

Details

Adapted from myrecipes.com

Preparation

Step 1

Heat the olive oil in a large, heavy saucepan or dutch oven over medium heat.
Add carrot, celery and onion to olive oil. Cook 5 to 7 minutes or until vegetables are softened.
Add garlic, and cook another 1-2 minutes, being careful not to let garlic burn (turn down heat if necessary).
Sprinkle flour over vegetables and cook minute or two, stirring constantly.
Meanwhile, heat chicken broth in the microwave for 1 minute on high. Add to vegetables, whisking constantly.
Bring to a boil. Add potatoes and cauliflower.
Reduce heat to medium-low and let simmer 20-30 minutes or until cauliflower and potatoes are tender when pierced with a fork.
Use an immersion blender to puree soup, or let soup cool 15 minutes, then puree in batches in a blender.

Per serving (based on 10): 151 calories, 1 g fat (0 g saturated fat), 0 mg cholesterol, 29 g carbohydrate, 5 g fiber, 8 g protein, 26% vitamin A, 86% vitamin C, 5% calcium, 10% iron