I apologize in advance because I do not have a picture of this delicious soup plated because honestly we all ate it too fast!!! I think the pictures will help you get an idea of what it should look like.
Fortunately, you don’t need a picture because the soup was so delicious and worth making you will just want to take my word for it and whip it up. And thankfully whip it up you can because it only took about 30 minutes to make from start to finish! It’s also a versatile soup which allows you to change ingredients to make it appealing for all members of your family!
Chop all your veggies to about the same size so they cook evenly. I used cauliflower, garlic, fennel, celery, potatoes and carrots.
Whatever veggies you chose just be sure to have a nice array of colors for a pretty dish!
In a dutch oven or large stock pot melt 2 tbsp of butter and add celery, carrots, fennel and garlic. Season with salt and pepper.
I am seriously in love with my green dutch oven. I got it for about $40 at Marshall’s.
Saute veggies until they are slightly tender.
Add 1/4 cup of flour and mix until flour taste is gone. About 1 minute.
Add 3/4 cup of milk (I used whole) and about 4 cups of chicken or veggie broth
Bring to a low boil, toss in a bay leaf, a whole head of chopped cauliflower and a couple chopped up potatoes.
All mixture to simmer for about 20 minutes or until cauliflower and potatoes are fork tender. At this point you could blend part of the soup and add it back in if you wanted a creamier texture but I liked the rustic feel of a chunky soup.
Add some frozen or thawed peas, remove the bay leaf and serve with a sprinkle of parmesan cheese.
Again, sorry for the lack of pictures of the final product but you can imagine it looks so yummy with a cheesy topping and some crusty bread! Add chopped cooked bacon if you’re really feeling adventurous!!