Creamy Cauliflower-Potato Soup

This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!

Step: 1

Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.

Step: 2

Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.

Step: 3

Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.

Per Serving: 107 calories; protein 4.2g; carbohydrates 21.7g; fat 1.3g; cholesterol 2.3mg; sodium 545.4mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.