It's getting cool outside and there's nothing I love more than a big bowl of soup. Soup is surprisingly easy to make. During the fall and winter, something I like to make every Sunday because it lasts for a few days and whatever is left over freezes really well.
This was the first time I'd made cauliflower soup and it got rave reviews from T. This is definitely a keeper.
- 2 tbsp butter
- 1 medium onion, diced
- 1 large carrot, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 1 head cauliflower, chopped
- 1 apple, peeled and chopped
- 4-5 cups chicken stock
- 1/2 cup cream
- 1/4 tsp nutmeg
- salt and pepper to taste
- Melt the butter a large pot. Add the onions and let cook for a couple of minutes before adding the carrots and cook for another few minutes.
- Add the chicken stock and potatoes and bring to a boil. Let simmer for about five minutes before adding the cauliflower and apple. Let simmer for about 20 minutes until the potatoes and carrots are soft.
- Let cool before either blending in batches using a blender or using an immersion blender directly in the pot.
- Once blended, add cream, nutmeg and salt and pepper.