Creamy Cauliflower and Carrot Soup Recipe/Without Using Cream or Milk

To put this creamy and comforting soup together on a cool day requires little time and effort. There are three people in my home and this size pot of soup will ensure each of us gets at least two large bowls which is great for stretching it over a few days during a busy week.

A head of cauliflower, carrots, a leek and some chicken broth are the main ingredients but you could swap out an onion for the leek or vegetable broth for the chicken broth.

I deal with my leeks first to get rid of any grit in the layers. First cut the ends off and slice the whole thing lengthwise down the middle. Turn each half cut side down and chop into half circles. Once both halves are chopped drop them into cool water and swish in the water to separate the layers. As the pieces sit in the water any grit falls to the bottom of the bowl.

Then I transferred the leeks to a strainer to drain a bit.

I peeled and chopped two carrots.

I sauteed the carrots in olive oil for five minutes before adding the leeks.  I cooked these two vegetables for another 10 minutes until the carrots were starting to soften.

I then added two cups of broth, the cut up head of cauliflower, oregano and  salt and enough water to just cover the vegetables. I covered it, brought it to a boil then turned it down to simmer the vegetables until everything was soft. This took about 30 minute.

Then I used one of my favorite kitchen gadgets, my emersion blender, until it was the consistency I wanted. It’s creamy every time without using cream:)

My picture definitely should have been prettier!

I adjusted the salt to taste and added pepper. This is so simple and easy yet so satisfying. It can easily be used as a first course for Thanksgiving!

The exact recipe I used will be below.

Thanks for stopping by and ENJOY!

Roni♥

Creamy Cauliflower and Carrot Soup:

• 1-2 tbsp. olive oil
• 1 head of cauliflower cored and chopped into small chunks
• 1 leek halved, chopped into half circles
• 2 carrots peeled and chopped
• 2 cups of chicken broth plus 2-3 cups of water to cover vegetables
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/4tsp. pepper

1. Heat olive oil on medium heat in a large pot.
2. Cook carrots in oil for 5 minutes.
3. Add leeks for another 10 minutes.
4. Add the cauliflower, oregano, broth and water.
5. Put the lid on the pot and bring to a low boil.
6. Turn heat down to medium/low and simmer for approximately 30 minutes until the vegetables are tender.
7. Use and emersion blender and blend the soup to the consistence you like. If using a stand mixer do the same but in 2-3 batches.
8. Add salt and pepper to taste.
9. Slowly reheat and serve.

TIP: I have used various kinds of onions, broths, herbs and spices. This is very easy to tailor to whatever you and your family enjoy. I have even used half cauliflower and half broccoli.