Let's switch things up today and swap out Taco Tuesday for Tillamook Tuesday...
Chilly Tuesdays = the perfect excuse for soup!
This delicious Tillamook Cauliflower Soup is the perfect pick-me-up for those bone-chilling Winter nights! Soups are my go-to favorite to prepare when I would like to have a low-stress meal.
They're simple to make, quick to pull together, and you can customize it to your flavor preference with the amounts of seasoning you add.
I hope you all enjoy! :)
Tillamook Cauliflower Soup:
Yield: 6-8 Servings
Cook Time: 1 Hour
Ingredients:
- 3 Tbsp Butter or Earth Balance
- 3 Celery Stalks, Chopped
- 1 Yellow Onion, Chopped
- 3 Tbsp All-Purpose Flour
- 1 Large Cauliflower Head, Chopped into ¼ inch Pieces
- 14 oz Tillamook Cheddar Cheese or Vegan Cheese
- 6 oz Pepper Jack Cheese or Vegan Cheese
- 2 Cups Heavy Cream or Coconut Cream
- 1 Cup Vegetable Stock
- 1 tsp Dijon Mustard
- 2 Tbsp Sea Salt
- 2 tsp White Pepper
- Garnish: Shredded Cheddar Cheese + Chives
Directions:
1. Gather all ingredients & measure out. Wash & dry vegetables.
2. In a large stockpot, melt butter over medium heat. Add chopped celery and onion. Cook until the onion becomes translucent. Add the flour, stir to combine, and cook for an additional 1 minute.
3. Next, pour in the heavy cream or coconut cream and vegetable stock. Bring to a simmer. Add chopped cauliflower, Dijon mustard, sea salt, and white pepper.
4. Once the cauliflower is tender enough to be pierced with a fork, remove from heat, and blend the soup using a stick blender or a traditional blender.
5. Blend until the soup is a smooth and creamy consistency. Garnish with shredded cheese and fresh chives, enjoy! :)
Tips/Tricks:
- The smaller the pieces of cauliflower are cut, the faster the soup will cook :)
- The fastest way to cut cauliflower is to turn it upside down, cut the green stalk out, and then cut the “trees” into smaller bite-sized “trees”.
Click Link Below For Recipe PDF:
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