We’ve had some pretty crazy weather here over the past few weeks. It was strangely warm for a while, and then last week we had a few days that were pretty darn cold! I have to admit that I am a fan of the cold weather, and I love when it snows. Unfortunately, we haven’t been lucky enough to get any snow yet this year (with the exception of a few flurries here and there).
One of the things I like about cold weather is making warm cozy dishes. During the cold snap last week, I made a few different soups with some veggies that my mom picked up for me at a local farm stand. I had an enormous head of cauliflower (bigger than my head, I think) that I used to make this soup. Actually, I only used about half of it, which was fine with me. I had more for another soup later in the week!
This thick and creamy soup is actually surprisingly light. One of my favorite tricks for making healthy soups is to use the vegetables to thicken the soup. By pureeing the veggies, I was able to make a delicious creamy soup with milk instead of cream! The carrots gave the soup a beautiful golden color and some freshly grated Parmigiano-Reggiano added a punch of flavor. Perfect for curling up on the couch with the hubs to watch a movie!
Cozy Cauliflower Soup
- 2 tablespoons extra virgin olive oil
- 3 leeks, cleaned and thinly sliced
- 1 1/2 pounds cauliflower, cut into small chunks
- 5 carrots, diced
- 1 1/2 cups chicken stock
- 1 1/2 cups milk (I used 2%)
- 1 cup Parmigiano-Reggiano, freshly grated
- Kosher salt
- Freshly ground black pepper
Heat the oil in a large dutch oven or heavy pot over medium heat. Add the leeks, cauliflower, and carrots and saute until tender, about 10 – 15 minutes.
Add the chicken stock and use an immersion blender to puree the veggies in the pot. If you don’t have an immersion blender, you can carefully transfer the veggies and stock to a regular blender and puree in batches. Just be careful blending hot liquid!
Once the veggies have been pureed, stir in the milk. Season to taste with the salt and pepper. Bring to a simmer, reduce the heat, and cook for a few minutes. Just before serving, remove from heat and stir in the Parmigiano-Reggiano cheese.
Serve with freshly baked bread or biscuits!