This cauliflower soup is one of my favorite soup recipes, because it is packed with veggies and low in sodium. I love making soups when its cold outside. This recipe makes a lot of servings, so its great to have in the refrigerator for lunch or dinner on those days during the week when you are too busy to cook a full meal. Cauliflower isn’t very flavorful by itself, so the carrots, onion, garlic and sour cream add a lot of flavor to this comforting soup. I remember when I first started cooking I had no idea how to cut up a cauliflower, so I added in some photos below that should be helpful to you. Just remember to remove all of the foliage first before chopping away! *I used almost all organic ingredients for this recipe, but I know in some places it is hard to find access to many organic products.
- 1 head cauliflower, washed and chopped
- 4 medium carrots, peeled and chopped
- 4 celery stalks, chopped
- ½ onion, chopped
- 1 clove garlic, minced
- 1 tbsp butter
- 4 cups chicken broth (or water + 3 tsp chicken bouillon)
- 2 tbsp parsley
- 1 tsp pepper
- ½ cup sour cream
- ¼ cup milk
- Melt butter in a large pot over medium heat.
- Add celery, onion and garlic and simmer for 7 minutes.
- Add chopped carrots and stir.
- Add chopped cauliflower and 4 cups of chicken broth (or water + 3 tsp chicken bouillon) and bring to a boil.
- Add parsley and pepper, and boil for 15 minutes.
- Remove from heat and let cool uncovered 5 minutes.
- Transfer ½ to blender, and ½ to a large container (such as a large measuring cup).
- Puree both halves of the soup to give it a nice texture, and transfer back to pot.
- If needed, reheat over medium heat. Stir in milk and sour cream and serve immediately. Garnish with parsley.
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