What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

CAULIFLOWER SOUP
INGREDIENTS:

  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

DIRECTIONS:
In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

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6 Responses to “What’s for Dinner Wednesday: Cauliflower Soup”

  1. now at home mom April 3, 2013 at 11:57 am #

    an immersion blender; I might get one of these! 🙂 this recipe looks very good! it’s funny because last night I read a post about cauliflower soup too and hubby really enjoys cauliflower, I guess is time for me to prepare one! 🙂 hope you are having a great week!

  2. Carole April 4, 2013 at 8:57 pm #

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are lots of good ones already. Cheers

  3. Carole April 5, 2013 at 4:51 pm #

    Jennifer, thanks for joining in the Food on Friday fun. I hope to see you again soon. Hope you checked out some of the other links. I am blown away with the ideas people have come up with! Cheers

    • thewholebagofchips April 5, 2013 at 7:25 pm #

      I’m glad you found me, it was a fun page! Can’t wait to visit again! Jen

Trackbacks/Pingbacks

  1. Spicy Cauliflower Soup | My Soup For You - December 9, 2013

    […] this week, my friend Jen posted a recipe for Cauliflower Soup on her blog, The Whole Bag of Chips. Not feeling the need to reinvent the proverbial wheel, I used […]

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