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Rachael Ray's 30-Minute Healthy Recipes

Creamy Blended Cauliflower Soup


*2 Tbsp of olive oil
*4 celery ribs, chopped fine
*2 onions, chopped small
*3 garlic cloves, minced
*2 bay leaves
*1 1/2 lbs. potatoes cut in small cubes
*1/2 tsp salt
*1/2 tsp pepper
*5 cups of vegetable broth
*2 heads of cauliflower, trimmed and cut into florets
*Heavy cream


1. Heat the oil in a large soup pot over low heat and add the celery, cooking for about 4 or 5 minutes or until just soft.
2. Stir in the onion and cook 4 or 5 minutes until just soft.
3. Add the garlic and bay leaves and cook for 1 minute longer.
4. Add the potatoes, salt, and pepper, stir and cook for 5 minutes, or until potatoes start to soften.
5. Pour the broth into the pot, add the cauliflower, turn the heat up to medium and bring to a slow boil; cook slowly for 10 to 15 minutes or until potatoes and cauliflower are both soft.
6. Remove from heat, let stand long enough to cool slightly; remove the bay leaves and pour the soup into your blender or food processor. Pulse or blend until smooth.
7. Pour back into soup pot, stir in enough heavy cream to get a creamy texture.
8. Reheat slightly if necessary over low heat, but do NOT let it come to a boil once the cream is added. Serve warm to hot. Serves about 6 to 8 people.


At any time this soup seems too thick, add a bit more broth to thin it out.

Serve with lots of crusty bread for a filling meal.

You can freeze this soup easily - but you want to do this BEFORE you add the cream. After you have processed the soup in your blender or food processor, let cool completely, then ladle into freezer containers. To serve, just let it thaw in the refrigerator, then pour into a soup pot, heat over low heat until steaming, stirring often (do not boil) then stir in the cream desired.

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