Another Cauliflower Soup Recipe

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Creamy Cauliflower Soup 3

Makes 6 servings (1 cup each)

 

The subtle blend of basil and tarragon gives this creamy soup an

elegant flavor.

 

Ingredients

 

1 tbsp olive oil

4 cups cauliflower, chopped small

1 cup onions, chopped

1 cup celery, chopped

2 1/2 cups water

2 heaping tsp veggi broth mix

1 small bay leaf

1/8 tsp pepper

1/4 tsp salt

1/8 tsp dried tarragon

1/8 tsp dried basil

1 1/2 cups evaporated skim milk

 

Directions

 

Heat oil in a large saucepan over medium heat. Add cauliflower,

onions, and celery. Cook 15 minutes stirring frequently. Add small

amounts of water, a little at a time, if necessary to keep vegetables

from sticking (this is in addition to the water called for).

 

Add 2 1/2 cups water and remaining ingredients, except milk. Bring

mixture to a boil, cover, reduce heat to low, and simmer 20 minutes,

or until vegetables are very tender. Remove and discard bay leaf.

 

Place about 2/3 of the vegetables in a blender container. Blend until

smooth, adding a little of the soup liquid if necessary. Return

blended mixture to saucepan.

 

Add milk and heat through. (Do not boil).