Cauliflower Soup
Easy cauliflower soup with onion, celery, carrots, and Herbs de Provence.
Makes
Serving size
Ingredients
3 tablespoons flour
3 tablespoons unsalted butter, divided
½ teaspoon herbs de Provence
½ teaspoon garlic powder
3 tablespoons cream cheese
1 tablespoon mayonnaise
3 cups unsalted chicken broth
½ cup onion, chopped
¾ cup carrots, thinly sliced
¼ cup celery, thinly sliced
¼ teaspoon kosher (coarse grain) salt
¼ teaspoon pepper
1 cup frozen cauliflower rice
4 large basil leaves, chopped
Instructions
- Mix the flour and 2 tablespoons of butter together and set aside.
- Mix the herbs de Provence, garlic powder, cream cheese, mayonnaise, and remaining 1 tablespoon of butter together. Set aside.
- Place the chicken broth, onion, carrots, celery, salt, and pepper into a small soup pot and bring to a boil over medium-high heat. Cook until carrots are tender, 3 to 4 minutes (check by piercing them with a fork).
- Whisk in the cream cheese mixture until it is incorporated.
- Stir in the cauliflower rice, bring back to a boil, then reduce heat and simmer, covered, for 20 minutes.
- Remove the cover, raise the heat back to medium-high and whisk in the flour-butter mixture. Continue whisking and stirring until the soup starts thickening.
- Remove from the heat and continue whisking for 1 minute.
- Divide between 4 bowls (about 1 cup each). Let cool 3 to 4 minutes then garnish with the basil and serve.
Cooking Tip
Remember to include this meal in your fluid total for the day if you have been told to monitor fluid intake. If you are not able to find herbs de Provence, you can use Italian seasoning as a substitute.
Recipe contributed by Satellite Healthcare
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