Come the cold weather, my family and I love soup. Why? Simple ingredients? Check. Easy to make? Check. Filling? Check. Healthy dose of veggies? Check. Yummy? Double check!! You get the point. Out of all the soups I’ve made in the past, Cauliflower Soup is my family’s favorite (coincidentally, it’s also the first soup I ever made).
Now, the thickness in this soup all depends on your preference. If you want a thin, broth soup, use 1 large head of cauliflower. I usually use 1 and 1/2 heads for a medium-thick consistency. My dad, however, likes ultra thick soup (almost a mashed cauliflower thickness). For this, use 2 large heads. No matter what way, it tastes amazing (my apologies if this comes off as bragging!) Enjoy!
1-2 large heads of fresh cauliflower, chopped into florets
1 leek (or large onion), chopped
4 cups water
2 cups chicken broth
salt and pepper to taste
Add all ingredients to a large pot. Cover with a lid and bring to a boil. Turn down to a simmer and cook until cauliflower is tender, about 20 minutes. Puree with an immersion blender until smooth. Stir in salt and pepper and top individual bowls with chives.
For a very similar soup, try my broccoli soup!