Chunky Cauliflower Soup

From Broccoli and Company


  • 1 tbsp canola oil

  • 1 small bay leaf

  • 1/4 cup minced onion

  • 2 tbsp butter

  • 1 medium carrot finely grated

  • 1/3 cup flour

  • 1/2 cup minced celery

  • 2 1/4 cup milk

  • 2-3 cups cauliflower florets

  • salt and pepper

  • 2 tbsp minced parsley, divided

  • 1/4 cup sour cream

  • 4 cups chicken broth

  • 1/4 cup plain yogurt

  • 1/4 tsp herb seasoning


Heat oil in a large saucepan, add onions, and sauté until limp. Add carrot and celery; sauté five minutes. Turn heat to low, add cauliflower and 1 tbsp of the parsley. Cover and cook 15 minutes, stirring occasionally. Stir in broth, herb seasoning, and bay leaf. Cover and continue to cook over low heat. Melt butter in medium saucepan, stir in flour, and cook until bubbly. Slowly add milk, stirring constantly to prevent lumps; cook until thick and smooth. Stir into cauliflower mixture. Season to taste with salt and pepper; simmer 15-20 minutes stirring frequently. Remove bay leaf. Fold in sour cream and yogurt and reheat to just under a boil. Sprinkle with the remaining tablespoon of parsley.