I am not much of soup person and yet my last post and this post are both soups! Maybe it's the cooler weather and it just warms you up - plus it's good for you and Mr. SweetArt will eat it too - so it gets the veggies into him!
Ingredients1 onions, chopped ( I had a red onion that I used)
1 clove garlic minced
2 stalks celery, chopped
1 tsp butter
1tsp of Pixie Chicks Tuscan Sunset ( or Italian Seasoning if you don't have this awesome stuff)
1/4 tsp (1 mL) nutmeg
10 oz/ 284 mL) sodium-reduced chicken stock
2 cups of water
1 head cauliflower, chopped
1 cup (250 mL) milk
Salt and pepper to taste and a sprinkle of Paprika
- You can also sprinkle on some chopped fresh
chives when you serve it.
In large saucepan with the butter, saute the onions, garlic, celery,, nutmeg, chicken stock and 2 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove from heat and put in food processor or blender in batches. I have an emulsifier - that I use on all my soups! Love it :)
Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives if you want or a little more paprika.
I always serve fresh homemade buns with my soup :)