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Creamy Cauliflower Soup

Total Time20 minutes
Servings: 4
Calories: 177kcal

Equipment

  • 1 Immersion blender (it's a lifesaver! I couldn't live without one)

Ingredients

  • 4 cups cauliflower florets
  • 2 tablespoon butter
  • ½ onion (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoon all-purpose flour
  • 1½ cups skim milk
  • 1½ cups fat-free half and half
  • 1 tablespoon lemon juice
  • fresh herbs for garnish (chives and parsley are good choices!)

Instructions

  • Put the cauliflower florets in a saucepan, and fill with enough water to just cover the cauliflower. Boil the cauliflower for about 20 minutes until soft.
  • Meanwhile, heat the butter in a stock pot over medium heat. Cook the garlic and onions until soft and fragrant.
  • Add the flour to the garlic/onion/butter mixture and cook for one minute, until soft.
  • Gradually add the skim milk, whisking as you go to avoid lumps.
  • Add the softened, cooked cauliflower.
  • Blend it all up with your immersion blender, or transfer to a blender/food processor and blend until smooth.
  • Remove from heat, stir in the fat free half and half & lemon juice.
  • Sprinkle some parsley or chives on top