Cream of Cauliflower Soup


Fresh heads of cauliflower were on sale at my local produce market and I could not resist purchasing two heads and cooking up some cream of cauliflower soup! PERFECT for the chilly weather here in the Georgia Mountains.

I cored each head, cut up the cauliflower florets added into a soup pot with 1-1/2 cups vegetable stock (low sodium), few dashes of white pepper, 1 cup Milk, 1/3 cup light cream, pinch of salt and cook covered for 20 minutes on medium heat. I then carefully used my immersion blender to cream the soup. I lowered the temperature to simmer for a few minutes, stirred well covered.

I grated some fresh cheddar cheese, chopped some fresh parsley, ladled the soup in bowls, garnished and served with corn bread.

Yum! A great lunch!

See YOU!

5 thoughts on “Cream of Cauliflower Soup

  1. Of course this soup is a big YUM from me!!! xoxo

    Liked by 1 person

  2. Not a drop left KR!!! LOL xoxoxo ccc


  3. YUM, love cauliflower in any form and this soup sounds delicious.

    Liked by 1 person

  4. Sounds easy, healthy and delicious! What more can we ask for!

    Liked by 1 person

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