This recipe is from one of my favorite food bloggers, Maria, at Two Peas and Their Pod. I love to make a big pot of soup on a cold winter day. And this will be a delicious one to add to my collection. A healthy, creamy soup – is there such a thing? Yes! This soup is made with unsweetened almond milk and just a little bit of cheese. And the roasted cauliflower and garlic really add to the flavor. I am going to serve mine tonight with a toasted slice of my toasted English Muffin Bread. Mmmm, mmmm, good. Enjoy.
Prep time 10 minutes
Cook time 45 minutes
1 large head of cauliflower, roughly chopped
1 TBSP olive oil
3 cloves garlic
¼ cup unsalted butter
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 bay leaf
½ tsp. dried thyme
¼ cup all-purpose flour
2 (15 ounce) cans vegetable broth
1¼ cups Almond Breeze Almondmilk Unsweetened Original
½ cup shredded cheddar cheese
Salt and black pepper, to taste
Preheat oven to 400 degrees. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
Ladle chowder into bowls and serve warm.
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