Cauliflower Soup
Author: this little italian
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Cauliflower soup is a bowl full of goodness at the end of a cold day.
Ingredients
- olive oil
- 4 Yukon gold potatoes cubed, about 1” (or substitute russet if you prefer)
- 1 whole shallot, minced
- whole head of cauliflower
- 4 cups of chicken broth
- ½ cup of cream or half & half
- 2 zucchini
- shredded cheddar cheese
Seasonings
- Salt & Pepper plus these dried herbs
- ½ tbsp Oregano
- 1 tbsp Basil
- 1 tbsp Dill weed
- ½ tsp Cardamom
Instructions
- Prepare your produce:
- Cut up potatoes into 1” cubes
- Mince shallots
- Core the cauliflower, remove the florets and cut into quarters (I like chunks for texture)
- Cut the zucchini lengthwise and into “half-moons” around ½” thick
- In a sauce pan heat up some olive oil (about 2 spins around the pan)
- Add the potatoes, shallots and cauliflower.
- Season all with salt, pepper, oregano, basil and dill weed. (I love these flavors and use my palm as a measure for 1 tbsp)
- Once the veggies are coated in the oil, herbs & the shallots are translucent, add the chicken broth. Bring to a simmer. Cook about 30 minutes. Add the cream or half & half. Add the cardamom. Add the zucchini and cook about 5-7 more minutes. You want the zucchini al dente.
- Serve in a soup bowl. Add the shredded cheese up top!
Notes
Variations
Cheese – I also like smoked Gouda with this, but you can use anything you like. You may also want to add a dollop of sour cream or sometimes plain Greek yogurt works as a replacement to the cheese.
Cheese – I also like smoked Gouda with this, but you can use anything you like. You may also want to add a dollop of sour cream or sometimes plain Greek yogurt works as a replacement to the cheese.
