Creamy Cauliflower Soup

20 mins
Serves 4
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Directions

  1. 1Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.
  2. 2Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.
  3. 3Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.
  4. 4Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  5. 5Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  6. 6Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  7. 7Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  8. 8Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  9. 9Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  10. 10Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.
  11. 11Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.
  12. 12Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.

Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 head cauliflower, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 1 white onion, diced
  • 1 white onion, diced
  • 1 white onion, diced
  • 3 stalks celery, sliced
  • 3 stalks celery, sliced
  • 3 stalks celery, sliced
  • 3 carrots, diced
  • 3 carrots, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper
  • 0.25 teaspoon pepper

Equipment

large pot