As this creamy cauliflower soup prepares in about 30 minutes, you can get a light, healthy lunch on the table fairly fast. I found the basic recipe in Midwest Living magazine (Feb 2013), and it was titled “Cream of Any-Vegetable Soup.” I’ve done cauliflower and also broccoli, but we liked the cauliflower best. One problem—they must have taste-tested this recipe on a family of gnats, cause the first time I made it, it served up 2 small bowls. Not worth the effort for such a small yield! So I doubled it. I also found that their recipe used far too little vegetable, so I significantly increased that—more so than the other ingredients. If you prefer broccoli to the cauliflower, I’ve included the instructions for that at the end of the recipe as well.
4 cups cauliflower florets
¼ cup chopped celery
¼ cup chopped onion
¼ cup (4 tablespoons) butter
¼ cup all-purpose flour or Namaste gluten-free flour blend
1 teaspoon instant chicken bouillon granules or 1 cub chicken bouillon, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon course ground black pepper
4 cups milk
Dash Worcestershire sauce
½ cup shredded sharp cheddar cheese, optional (but really, since when is cheese in anything “optional”?)
Place half of cut cauliflower in microwave safe bowl, cover with plastic wrap, and microwave on high for 3 minutes. Repeat with other half of cut cauliflower, and set aside cooked vegetables.
In a heavy saucepan or small Dutch oven, sauté celery and onion in butter until tender. Stir in flour and bouillon granules, curry, salt, and pepper. Allow flour and seasonings to “toast” for about a minute to bring out flavor. Gradually stir in milk, whisking it into flour until combined to avoid lumps. Add Worcestershire sauce. Cook and stir until thick and bubbly, then cook and stir for another minute. Stir in cooked cauliflower. Allow mixture to cook slightly, then place in blender (1/3 at a time), and blend for about 3 seconds. Repeat until all of soup has been processed. Return to saucepan to heat through. Add cheese and stir until melted. Serve.
For Broccoli-cheese Soup: Add 4 cups cooked broccoli florets instead of cauliflower, omit the curry and use ½ teaspoon garlic salt or garlic powder instead, and increase the cheese to 1 cup.