Cauliflower “Potato” Soup

I had asked for suggestions for dinner last night and the idea of Cauliflower “Potato” Soup was shared with me. I starting researching recipes online and most of them called for either cream or flour or both, so I made up my own. This is a delicious soup that has a creamy texture and is filled with veggies.

Cauliflower “potato” Soup

What you need:

1 med yellow onion diced
1 tbsp olive oil
1 clove of garlic chopped
3 cups broth (I prefer to use bone broth but vegetable or chicken will work)
1 head of cauliflower chopped (separate in half)
4 carrots peeled and sliced (separate in half)
1 tbsp butter or ghee
3 tbsp fresh parsley chopped (1 tbsp will be used first, remaining will be used later)
Salt and pepper to taste
Bacon for topping (optional)

How to Make:

Add oil olive to large sauce pan over medium heat. Add onions, after about 5 mins add garlic. Once the onions become translucent, add broth, 1/2 of cauliflower, 1/2 carrots, 1 tbsp of parsley and salt & pepper. Bring to a boil and then reduce to simmer. When vegetables are tender, transfer mixture to a blender or use an immersion blender to puree ingredients. This is your soup base. Add the remaining cauliflower, carrots, and parsley plus the butter. Bring to a boil and reduce to simmer. Let simmer for about 20 mins. Top with fresh parsley and/or bacon.

Enjoy!!!