THE RECIPE JOURNAL · Lunch
Savory Cauliflower Soup
This creamy and comforting soup is perfect for cozy evenings or when you need a quick, healthy meal. Made with simple ingredients, it’s packed with flavor and easy to whip up in no time.
FROM THE KITCHEN • Savory Cauliflower Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting the margarine in a Dutch oven over medium heat. Once it’s melted, toss in the celery and onion and cook them, stirring now and then, until they’re soft and fragrant—about 5 minutes. Next, pour in the vegetable broth and water, then bring everything to a boil. Add the cauliflower and potato, and wait until the soup comes back to a boil. Turn the heat down to low and let it simmer gently until the potatoes are tender, which should take around 20 minutes.
02
Step 2
Once the veggies are soft, stir in the red peppers and evaporated milk. Let the soup warm through for a couple more minutes. Carefully transfer the soup to a blender or food processor and blend until it’s nice and smooth. Pour the pureed soup back into the Dutch oven and heat it over low, stirring frequently, until it’s heated all the way through—about 5 minutes. Then it’s ready to serve!
Why you’ll love it
This soup is creamy and comforting without needing any cream. It’s packed with vegetables, making it both healthy and filling. The savory flavors come together quickly, perfect for a cozy meal any day of the week.
How to serve
Serve warm with a sprinkle of fresh herbs like parsley or chives. It pairs well with crusty bread or a light green salad. A drizzle of olive oil or a dollop of yogurt can add extra richness.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove.
