Creamy Purple Cauliflower Soup
Delicious and mild, serve this soup for lunch or as an accompaniment to dinner.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 head purple cauliflower, florets cut from head
- 2 stalks celery, finely diced
- 1 carrot, peeled and finely diced
- 1 yellow onion, peeled and finely diced
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and finely minced
- 32 ounce low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup whole milk
- 1/2 cup half-and-half
- 1/4 cup non-fat Greek yogurt
- 1/8 teaspoon ground nutmeg
- Additional non-fat Greek yogurt (optional – for garnish)
- French-fried crunchy onion rings (optional – for garnish)
Instructions
Make the soup:
- In large stockpot, saute carrots, celery and onion in olive oil until tender, about 5 minutes.
- Add garlic and saute 2 more minutes, stirring frequently.
- Add chicken stock, cauliflower, salt and pepper and bring to boil.
- Once boiling, reduce heat to simmer and simmer about 30 minutes or until cauliflower is fork-tender.
- Turn off stove and using immersion blender, blend cauliflower soup mixture until smooth.
Make the white sauce:
- In a separate sauce pan, melt butter over medium heat.
- Add flour and stir until well-combined; cook about 2 minutes, stirring constantly to get rid of flour taste.
- Measure milk and half-and-half together and add all at once to butter and flour mixture.
- Stir constantly until mixture thickens.
- Add white sauce to soup and blend with immersion blender until creamy.
- Add yogurt and nutmeg and blend again.
- Serve and garnish with a dollop of yogurt and a sprinkle of French-fried crunchy onion rings.
Notes
Makes 5 cups, so four hearty servings or six smaller servings.
Find it online: https://tootsweet4two.com/creamy-purple-cauliflower-soup/
