Cauliflower Chowder Recipe
A hearty and warming cauliflower chowder, perfect for a cold day, prepared by transforming cauliflower into a flavorful fall soup.
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Instructions
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Melt butter in a large pot.
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Finely chop carrot, onion, celery, garlic, and parsley; add to the melted butter and cook for 10 minutes until softened.
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Prepare cauliflower by removing leaves and core, then breaking florets into large pieces.
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Add cauliflower and potatoes to the pot and cook for 5 minutes, stirring occasionally.
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Pour in stock, bring to a boil, then reduce heat and simmer for 10 minutes until the cauliflower is tender.
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Remove approximately half of the cooked cauliflower with a slotted spoon and set aside.
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Blend the remaining soup until creamy but still chunky, using an immersion blender or food processor.
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Return the blended soup to the pan, bring to a gentle simmer, and cook for 15 minutes to reduce slightly.
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Break the reserved cauliflower into smaller pieces.
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Stir Greek yogurt into the soup, then add the smaller reserved cauliflower pieces and cook for 5 minutes.
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Season the soup with salt and pepper to taste, then serve hot with desired garnishes.