Creamy Homemade Cauliflower Soup

Add the heavy cream when serving this soup. After the soup is hot stir in the cream for a creamier soup. When blending the soup if it seems too thick add a little more vegetable broth and blend again. Continue doing this until the soup is as thick as you like.

You Need:

2 tbsp of olive oil
2 onions, chopped
3 garlic cloves, minced
4 celery ribs, chopped fine
2 bay leaves
1 1/2 lbs. potatoes cut in cubes
1/2 tsp salt
1/2 tsp pepper
15 C of vegetable broth
2 heads of cauliflower, trimmed and cut into florets
Heavy cream

How to Make It:

Heat the oil in a large soup pan over low heat.
Stir in the onions and cook 5 minutes or until just soft.
Stir in the garlic, celery and bay leafs.
Cook 5 minutes or until the celery is soft.
Add the potatoes and sprinkle with the salt and pepper, stirring to blend well.
Cook the mixture for 5 minutes.
Pour the broth into the pan, adjust the heat to medium high and bring to a boil.
Continue to cook for 15 minutes or until the potatoes are just starting to soften.
Stir in the cauliflower and cook 15 minutes longer or until the cauliflower is soft but not watery.
Remove the bay leaves and pour the soup into the blender or food processor.
Blend until smooth.
Let the soup cool completely then transfer to freezer containers.
This soup will stay fresh in the freezer for up to 2 months.
To reheat, thaw completely in the refrigerator.
Place in a saucepan over low heat and stirring often, cook until heated through.

Makes 8 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 45 minutes
Total Time: approximately 1 hour