TINY Kitchen Creamy Cauliflower Chowder
It seems that the cauliflower is having a moment.
From pizza crust to au gratin mac-n-cheese style sides, this veggie is in vogue. And I love it.
I'll be sharing a few cauliflower recipes on the blog - you can count on that - but this one is likely my favorite. Hearty and savory enough to be a meal on it's own, this awesome soup is a wonderful fall find loaded with both veggies and flavor.
INGREDIENTS
1 head of cauliflower, chopped
4 slices cooked bacon, diced/crumbled
1 small yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 cup spinach
4 green onions, diced
2 tbs fresh minced garlic (use less if you're not a garlic lover!)
1 cup milk (I used almond milk, but I'm certain any kind would work)
4 cups chicken broth
1 tbs olive or coconut oil
1/4 cup flour
1 bay leaf
salt and pepper
DIRECTIONS
In a large stock pot, heat oil and add in onion and garlic
Add celery and carrots
Cook, stirring occasionally until they're tender
Add spinach, cook until wilted
Add in bay leaf and cauliflower, cook for 5 minutes, stirring occassionally
Cauliflower should be tender
Slowly add flour and stir until flower starts to brown (about 45 seconds)
Add milk and chicken broth and begin to stir -- cook and stir for 3 or 4 minutes
Soup should begin to thicken
Bring soup to a full boil
Once boiling, reduce heat to a simmer and allow to cook until cauliflower is really tender (about 15 minutes)
Season soup with salt and pepper
TIP: if soup is too think, add some corn starch. If it's too thick - keep in mind this is CHOWDER - you can add some more chicken broth
Serve immediately
Top with crumbled bacon and green onion
