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Cauliflower Chowder


  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x
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Ingredients

  • 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

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Once heated, add onion, carrot, celery, potato, green onion and salt. Saut̩, stirring occasionally, until onions are translucent and other vegetables have softened Рabout 5 minutes.
  2. 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.
  3. Let cauliflower cook until softened, about 15 – 20 minutes.
  4. In a small bowl, whisk together half-and-half and cornstarch. Add to pot and stir to incorporate. Allow cornstarch to thicken soup.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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