A Soulful Cauliflower Chowder Recipe For Your Crunchy Fall Evenings

Oct 04, 2018

As fall weather approaches, many people bring out their favorite soup recipes. This is the perfect season to indulge in luscious soups and stews. There is still plenty of fresh produce to enjoy, and many crops are just now coming into season. Cauliflower in particular is makes an excellent addition to soup. Not only does this mild vegetable add vitamins, minerals, and fiber to any dish, it creates a creamy texture without the need for heavy creams or butter. Cauliflower is also a great option for people on a carb-conscious diet. Try using cauliflower to thicken soup instead of reaching for an old standby like potatoes. This white vegetable is packed with healthy phytonutrients which may help fight back against ailments like cancer and high cholesterol.

This particular cauliflower soup is packed with vegetables to give everyone a full complement of nutrition with every serving. Top each bowl with a handful of crispy croutons for an extra bit of crunch.

Ingredients

• 2 Tablespoons olive oil
• 2 cloves garlic
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 cup 2% milk (or non-sweetened milk substitute)
• 1 head of cauliflower, chopped roughly
• 1/4 cup of all-purpose flour
• 1 bay leaf
• 2 Tablespoons of fresh chopped parsley leaves
• Salt and pepper to taste

Instructions

Heat olive oil in large stock pot on stove over medium heat. Add garlic, onion, carrots, and celery to olive oil. Cook aromatics for 3 – 4 minutes, stirring gently, until tender. Next, add chopped cauliflower and bay leaf. Cook, stirring occasionally, until cauliflower is barely tender; this takes 3 – 4 minutes.

Whisk flour into stock pot until it starts to brown; this takes only a minute or two. Combine milk and broth, then pour slowly into stock pot while whisking continuously; this will help prevent lumps from forming in the flour. Continue stirring for 3 – 4 minutes or until mixture has slightly thickened.

Bring stock pot to a boil, then reduce heat and cover. Simmer until cauliflower is tender; this takes 12 – to 15 minutes. Season chowder with salt and pepper to taste. More milk can be added if the chowder is too thick. Serve hot, garnished with croutons and chopped parsley.

This great chowder goes together in just minutes and is sure to be a crowd-pleasure. Serve with crusty bread or a flavorful salad. You can add some extra flair to this dish with a sprinkling of hard Parmesan cheese or a dash of red pepper flakes. Once you start experimenting with toppings, you will find that each person has their own special preferences. 

Be sure to print out this recipe and hand it around at your next family get-together; everyone will want a copy to take home for their own loved ones.