Even though it might now seem like it now, because the weather has been unseasonably warm, last night’s early darkness reminded me that soup season is upon us. And, that means cauliflower season is, too. I’ve never been a huge fan of cauliflower. I think it’s a vegetable that needs a lot of enhancement and added flavor to be good – like in my creamy curried cauliflower or creamy sweet potato and cauliflower soup – but it can definitely serve as the base for a delicious recipe.
This cauliflower chowder is a great example of how a humble ingredient can be transformed into an amazing dish with just a little love and so extra ingredients. This time I’ve used common soup ingredients and a little bit of milk to create a creamy, warming soup that will keep you warm all winter. It’s really, really satisfying.
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup chopped carrot
- 2 celery stalks, chopped
- 1 medium russet potato, chopped
- 3 green onions, chopped
- Pinch of salt
- 1 head cauliflower, stems removed and chopped
- 6 tablespoons all-purpose flour
- 2 14.5-ounce cans chicken broth
- 2 cups lactose or dairy free milk
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup lactose free half-and-half or coconut cream
- 2 teaspoons cornstarch
- Heat olive oil in a large stockpot over medium-high heat. Once heated, add onion, carrot, celery, potato, green onion and salt. Sauté, stirring occasionally, until onions are translucent and other vegetables have softened - about 5 minutes.
- Add cauliflower and sprinkle with flour, stirring to distribute flour evenly. Add chicken broth, milk, thyme, bay leaf and salt & pepper. Cover pot and bring to a strong simmer.
- Let cauliflower cook until softened, about 15 - 20 minutes.
- In a small bowl, whisk together half-and-half and cornstarch. Add to pot and stir to incorporate. Allow cornstarch to thicken soup.
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