Creamy Cauliflower Chowder

Once in a while, it’s just nice having soup for dinner, isn’t it?

Ingredients

•    1 head of cauliflower cut into small florets

•    ¾ cup diced carrots

•    ½ cup diced onion

•    1 cup milk

•    1 tbsp butter

•    ¼ cup cream cheese

•    5 cloves of garlic, minced

•    ½ tsp dried oregano

•    1 tsp freshly ground pepper

•    salt to taste

•    1 cup of water

•    1 tbsp of olive oil and 3 oz of shredded cheddar cheese for topping

Instructions

•    Heat butter in a soup pot.

•    Add onion and garlic and sauté for a few minutes.

•    Add cauliflower, carrots, milk, pepper, salt, and oregano.

•    Bring this mixture to boil and then reduce heat to a simmer.

•    After the cauliflower is tender, remove soup pot from heat and pour the mixture into a blender.

•    Blend soup until creamy then pour it back in the pot.

•    Add a cup of water along with cream cheese.

•    Simmer for 5 to 10 minutes and then turn off heat.

•    Top with olive oil and shredded cheddar.

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