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Phyllis’s cauliflower chowder
Phyllis’s cauliflower chowder

Phyllis’s cauliflower chowder
Phyllis’s cauliflower chowder
Source
Ingredients:
1
Servings
  • 1
    item
     head cauliflower, chopped into small florets
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     medium potatoes, peeled and diced
  • 960
    ml
     vegetable broth
  • 240
    ml
     milk (or dairy-free milk alternative)
  • 120
    ml
     shredded cheddar cheese (optional)
  • 2
    tbsp
     olive oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or chives for garnish (optional)
Phyllis’s cauliflower chowder
Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
  2. Add the chopped cauliflower and diced potatoes to the pot, and sauté for another 5 minutes.
  3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the cauliflower and potatoes are tender.
  4. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful as hot liquids can expand.
  5. Return the blended soup to the pot over low heat. Stir in the milk and shredded cheddar cheese (if using), and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
  6. Serve the cauliflower chowder hot, garnished with chopped fresh parsley or chives if desired. Enjoy!
  7. This cauliflower chowder is creamy, comforting, and perfect for a cozy meal on a chilly day. Feel free to adjust the seasoning or add your favorite herbs and spices to customize it to your taste.
  • 1
    item
     head cauliflower, chopped into small florets
  • 1
    item
     onion, chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     medium potatoes, peeled and diced
  • 960
    ml
     vegetable broth
  • 240
    ml
     milk (or dairy-free milk alternative)
  • 120
    ml
     shredded cheddar cheese (optional)
  • 2
    tbsp
     olive oil
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley or chives for garnish (optional)
1
Servings
0

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.

Add the chopped cauliflower and diced potatoes to the pot, and sauté for another 5 minutes.

Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the cauliflower and potatoes are tender.

Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful as hot liquids can expand.

Return the blended soup to the pot over low heat. Stir in the milk and shredded cheddar cheese (if using), and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.

Serve the cauliflower chowder hot, garnished with chopped fresh parsley or chives if desired. Enjoy!

This cauliflower chowder is creamy, comforting, and perfect for a cozy meal on a chilly day. Feel free to adjust the seasoning or add your favorite herbs and spices to customize it to your taste.

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