I woke up early today to get my house ready for babysitting a 10 month old. After unplugging all the plugs, barricading the plants and breakables, and vacuuming up all the swallowable debris. I deemed the house sufficiently baby ready and ended up with a little time to spare. I probably should have used that time to do some sort of exercise or read scriptures, but instead I decided it was going to be soup making day. The weather here is beginning to turn into a crisp chilliness that makes you crave soup, hot apple cider, and candles that smell like cinnamon. So I took a peek in my fridge and saw that I had two heads of cauliflower that needed to be used in......soup!
So here is what I came up with, and I must say it is the best darn cauliflower soup I have ever tasted.
1 T. olive oil
1 large yellow onion, roughly chopped
2 cloves of garlic, smashed
1 large head of cauliflower, cut into large chunks
1/2-3/4 c. white wine
4 c. vegetable broth
1 bay leaf
1 sprig of fresh rosemary, or 1 tsp.dry
1/2 t. fresh ground nutmeg
Salt and pepper to taste
|*for 8 servings|
There you have it. This is basically the easiest soup recipe ever. The final product is thick and creamy and warms you right up on a chilly day. I love how rich and creamy this soup tastes without having to worry about the calories you would normally get from a cream-based soup. I hope you try it out and love it.