Creamy Cauliflower Soup

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2  tbsp. butter

1  tbsp. olive oil

1  medium onion, chopped

7  green onions, chopped

1  clove garlic, finely chopped

2  stalks celery, chopped

2  medium cauliflower, cored and coarsley chopped

dash of salt

½ tsp. curry powder

1/8 tsp. black pepper

½ tsp. dried thyme

1 tsp. dried basil

1 tsp. dried marjoram

6 c. water

1 cube chicken bouillon

1/8 tsp. nutmeg

2 tbsp. fresh parsley, finely chopped

 

In large electric skillet or stock pot, melt butter.  Add olive oil, onions, and garlic;  stir well.  Add celery, cauliflower and seasonings;  stir well.  Cook uncovered over medium heat for 5 minutes, stirring often.  Add water and bouillon cube;  bring to a boil. Stir well.  Reduce heat to medium; simmer, covered, for 15 minutes or until cauliflower is tender. Remove cover and allow to cool slightly.  Puree in blender, adding small amounts at a time until creamy.  Reheat and serve, adding ground nutmeg and finely chopped parsley.

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