Cauliflower Chowder
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This is one of my favorite go to recipes when I want something comforting but don't have much time. Cauliflower chowder comes together in just an hour and uses simple ingredients you probably already have on hand, which makes it incredibly budget friendly. The cauliflower is packed with vitamin C and fiber, so you're getting something genuinely nourishing in every spoonful. I love how creamy and satisfying it turns out, especially on chilly evenings when you need something warm and filling. It's honestly foolproof and always impresses people, even though it couldn't be easier to make.
Ella x
Ingredients
- 800cauliflower
- 400potatoes
- 1onion(diced)
- 3garlic(minced)
- 200carrots(diced)
- 1celery(diced)
- 1200 Lchicken broth
- 400 Lmilk
- 100 gbutter
- 1allspice(ground)
- 1salt
- 1pepper
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 8 minutes.
Tip: Be careful not to burn the vegetables.
- 2
Add the cauliflower, potatoes, chicken broth, milk, allspice, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Tip: Stir occasionally to prevent scorching.
- 3
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Tip: Be careful when blending hot liquids.
- 4
Taste and adjust the seasoning as needed.
Tip: Add more salt or pepper to taste.
- 5
Serve the chowder hot, garnished with chopped fresh herbs if desired.
Tip: Serve with a dollop of sour cream or a sprinkle of paprika for extra flavor.
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