Cream of Cauliflower Soup

The two vegetables my kids will never turn down are broccoli and cauliflower. In fact one of them is sure to be on our dinner plates every night of the week (well, maybe not pizza nights!).

Usually, we just steam cauliflower or occassionally roast it. Until I tried this recipe I had not made cauliflower soup. But I will be putting this on our menu more often! I even liked it before added the bechamel sauce so you could leave it out if you want to make it even healthier! Personally, I like the creaminess that the sauce adds.

Cauliflower
When you buy cauliflower, make sure you pick one that is creamy white, whose head is tight and one in which the bud clusters are not separated. Cauliflower with dark spots should be passed by, as well as those in which small flowers appear.

Store uncooked cauliflower in the refrigerator preferably in a paper plastic bag. It should remain fresh for to a week.

Did you know?
Cauliflower, a cruciferous vegetable which means it is in the same plant family as broccoli, kale, cabbage and collards.

Cauliflower is an excellent source of:

• vitamin C,
• vitamin K, and
• folate.

It is also a very good source of vitamin B5, potassium, and fiber. Additionally, it is a good source of protein, phosphorus, magnesium, vitamin B1, vitamin B2, vitamin B3, and iron.

It is definitely a nutritional power house!

Ingredients
2 tbsp oil
1 small onion, finely chopped
3 stalks celery, diced
1 small carrot, grated
1 head cauliflower, 1.5-2 lbs, separate into small florets or chop
6 c vegetable stock
1 bay leaf
1 tsp dried tarragon
1 tsp dried thyme
1 tsp garlic powder
1 tsp freshly ground pepper
1/4 c unsalted butter
2/3 c flour
3 c 2% milk, hot
1 tsp salt

What to do

• On low, heat oil in a large pot.
• Add onions and cook until transparent. You do not want to brown them!
• Add celery, carrots, and cauliflower.
• Stirring frequently, cook 15 minutes.
• Add stock, tarragon, thyme, garlic, bay leaf and pepper.
• Season to taste with salt.

Prepare béchamel sauce.

• On low heat, melt butter in saucepan.
• Add flour, stir and cook until a froth forms. Cook 2 minutes.
• Remove from heat, and add the hot milk.
• Whisk to blend.
• Put back on moderately high heat and whisk until sauce comes to a boil.
• Whisk for another minute.
• Remove from heat and add salt.
• Add béchamel sauce to soup.
• Cook for another 10 minutes.
• Remove bay leaves.
• You can serve as is or use a hand blender to puree some of it for a smoother consistency.