Creamy Cauliflower Soup

Tonight, I pulled this recipe out of the piles of paper in my pantry and made our first pot of cauliflower soup of the season. I usually cook this soup once or twice a month throughout the cold months {yes, we have cold months here, November or December to February or March}. It is healthy enough for heart patients {though one may want to use only Kerrygold butter or another brand that is high in Vitamin K2}, and very soothing if someone is suffering the winter sniffles. By the way, a loaf of garlicky sourdough bread is the perfect mate for this if one is serving it as a main dish.

I got this recipe out of the book Fit for Life, but modified it to match what I actually cook. It is full of great healthy recipes, especially if there is a necessity for non-dairy cooking in the home.

Creamy Cauliflower Soup

Ingredients
2 Tbs. butter
1 Tbs. olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced {we like garlic and use 4-6 cloves here}
2 stalks celery, chopped {we use 3 or 4}
2 medium cauliflower heads, cored and coarsely chopped
1/2 tsp. real salt
1/2 tsp. curry powder
1/8 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried savory or marjoram {I think ground marjoram is best for this recipe}
6 cups chicken broth {or beef bone broth, if you have it–I usually have chicken on hand more often}

 

Directions

In heavy soup kettle, melt butter. Add oil. Add onion, scallions, and garlic. Cook until onion has softened a bit. Add celery and cauliflower. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and bouillon. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat {if necessary} and serve.