Description
Cream chowders are delicious, but sometimes summer calls for a more refreshing option. Use cauliflower to thicken a cream-less soup and get great flavor.
Ingredients
Scale
- 1 head of cauliflower, cut into small florets
- 5 cups vegetable broth, divided
- 1/2 cup milk (I used skim)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 3 cups diced red potatoes
- 2 cups corn (frozen or fresh cut off the cob)
- bacon, chopped, for topping
- chives, for topping
- cheese, for topping
Instructions
- Bring 4 cups of vegetable broth to a boil.
- Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.
- Once cauliflower is cooked, remove from heat.
- Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.
- Set cauliflower cream aside.
- In large soup pot or dutch oven, heat olive oil over medium heat.
- Add onion and carrots and cook until starting to soften, about 5 minutes.
- Add garlic and cook another minute.
- Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.
- Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.
- During last 5 minutes, add the corn.
- Ladle into bowls and top with bacon, chives, and cheese.