Cauliflower soup is a bowl full of goodness at the end of a cold day.
Author: this little italian
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
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.
Recipe by This Little Italian at https://thislittleitalian.com/cauliflower-soup/