Quick Cauliflower Soup

There’s a long version I can share if you really want me to; but I was in a hurry this go around. I have a dear friend who took a tumble and fractured her jaw. Long story short, she needs to eat cream, pudding, a bowl full of mush* (nod to Goodnight Moon) and yummy homemade soup… for weeks. So I raced to the kitchen and made this Speedy Gonzales version of Cauliflower Soup (bonus, no cream!) and it turned out deliciously. Took every possible short cut known to this gal, and I’m hooking you straight up good people. So resurrect your middle school trapper keeper and take some notes. You have a choice…keep your old habits, or make new ones. It doesn’t need to be a complex tapestry!

3 Tbs olive oil
2 bags frozen chopped onions
1/2 t red pepper
2 cans cubed white potatoes, drained
3 bags frozen chopped cauliflowers, garlic flavored
10 cups low sodium vegetable stock
2 t ground oregano
2 t dried thyme
2 t freshly ground black pepper
1/2 t kosher salt
1 1/2 t parsley paste**

In large soup pot, heat oil over medium heat.
Add onion and red pepper.
Cook until softened, 5 to 6 minutes.
Add potatoes, cauliflower, stock, oregano, thyme, pepper, salt, and parsley paste.
Bring to simmer, and cook covered, until tender, about 30 minutes.
Blend with an immersion blender (or standard blender) until smooth.

This recipe made 6 quarts.
May easily cut in half. But i have several friends in need of some love…and since we can’t hug currently, hanging a quart of soup and a loaf of homemade bread on the doorknob works rather well.
Simple bread recipe coming soon!
Freezes beautifully.

* pic of mush
** would usually garnish with fresh parsley, but since i was putting it in containers, I mixed the paste in for the added flavor.

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