Cauliflower Soup
 
Prep time
Cook time
Total time
 
Cauliflower soup is a bowl full of goodness at the end of a cold day.
Author:
Recipe type: Soup
Serves: 6-8 servings
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
  1. Prepare your produce:
  2. Cut up potatoes into 1” cubes
  3. Mince shallots
  4. Core the cauliflower, remove the florets and cut into quarters (I like chunks for texture)
  5. Cut the zucchini lengthwise and into “half-moons” around ½” thick
  6. In a sauce pan heat up some olive oil (about 2 spins around the pan)
  7. Add the potatoes, shallots and cauliflower.
  8. Season all with salt, pepper, oregano, basil and dill weed. (I love these flavors and use my palm as a measure for 1 tbsp)
  9. 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.
  10. 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.
Recipe by This Little Italian at https://thislittleitalian.com/cauliflower-soup/