Cauliflower Soup



  • 1/4 cup butter
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped
  • 2 carrots, chopped
  • 1 head cauliflower, chopped
  • 2 cups chicken broth
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2 bay leaves
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon paprika
  • 2 teaspoons dried parsley

Preparation Instructions:

  • Melt butter in dutch oven. Add celery, onion, and carrots. Cook until tender, about 5 minutes.
  • Add cauliflower and stir to combine. Cook an additional 5 minutes.
  • Add 2 cups chicken broth and hot sauce. Cook an additional 10-15 minutes, until all vegetables are tender.
  • Using an immersion blender, blend all vegetables until smooth. Return to stove.
  • Add 2 cups milk, bay leaves, sage, paprika, and parsley. Add salt and pepper to taste. Simmer for 15 minutes.

*adapted from

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