Creamy Vegetable Soup

Healthy, Budget Friendly Meal

With soup season winding down, we are pulling out our favorites one last time. I normally think of soup as a meal starter or as an addition to dinner. However this soup is a warm filling meal! Loaded with vegetables, the secret ingredient that makes this soup creamy is cauliflower!

Creamy Vegetable Soup

1 large head cauliflower
2 cups water
3 cups chicken or vegetable broth
2 cloves garlic, peeled
4 cups finely chopped vegetables, use any combination you like (celery, onion, leeks, spinach, asparagus, mushrooms, bok choy, kale,  broccoli, carrots, potatoes, peas, corn)
1 tbsp sea salt
1/2 tsp pepper
optional additions: chicken, brown rice or white beans (for more fiber and protein)

Wash and chop cauliflower. Put cauliflower and peeled garlic cloves in a large pot with water and broth. Bring to a boil. Cover and cook on med-low until cauliflower is fork tender. Transfer cauliflower and a little of the broth to a blender of food process. Process until you have a smooth puree. (you may have to do this in batches) Add cauliflower puree back to pot. Add chopped vegetables, salt and pepper. Cook on low (very light bubbling) until vegetables are tender. Stir occasionally. Depending on the type and size of vegetables you use this could take from 20 minutes- 45 minutes.

Serve warm. Add sea salt and pepper to taste.

Twist on leftovers: Reheat soup and serve over brown rice.

Total Cost: about $6.00* for 6 servings

*Using homemade chicken broth and a combination of organic and non-organic vegetables.