Cream of Cauliflower Soup

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.


Ingredients

• 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

Directions

• 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.