Homemade soups are one of my favorite things about fall! This week, I went with a Cauliflower Chowder recipe I found online, but tweaked it to my liking for a healthier dish and added flavor.
This soup is honestly the perfect mix of light and creamy! In this recipe, we’ll stay away from the whole milks and heavy creams which will leave us feeling guilt-free and spare us plenty of calories in the long run. Instead, we’ll use a milk of your choice (I used lactose-free milk), ghee (I used soy butter) and a flour of your choice (I used regular flour because it was the only flour we had in the house).
Feel free to use an almond flour to make this soup gluten-free and stick to soy products to make it vegan!
1 Tbsp Oil or Butter
2-3 Cloves Garlic, minced
1 White Onion, diced
3 Carrots, peeled & chopped
3-4 stocks of Celery, chopped
1 Head Cauliflower, roughly chopped
Frozen Corn, defrosted (optional)
4 Cups Vegetable Stock
2 Cups Water