The perfect low-carb soup for a crisp fall day.

Since fall ~~arrived~~ made it’s debut a couple weekends ago, I have been obsessed with making soups, chili, and warm comfort food. I’m a lover of potato soup–but when I saw this lovely creation I decided this needed to be made. As a huge fan of broccoli cheese soup, I had no doubt using cauliflower in a soup would be equally as delicious.

On top of sneaking in all the veggies that my son would have no idea he was eating, I added in greek yogurt at the end. To offset all the healthy stuff, you know I had to cook up some bacon and crumble that goodness on top with some cheddar cheese. I am convinced that if I hadn’t told my husband that this soup was cauliflower he would have no idea what he was eating. Seriously the whole family will love this–I promise.

Cauliflower Chowder

3 tablespoons of butter
3 cloves of garlic, minced
1 medium onion, diced
3 stalks of celery, diced
salt and pepper to taste
1 head cauliflower, roughly chopped
3 tablespoons of water
2 bay leaves
1/8 teaspoon of thyme
3 tablespoons of flour
3 cups chicken broth
1 1/2 cups of milk
2 cups of cheddar cheese
1/2 cup plain greek yogurt

1. Whisk flour and 1 cup of chicken broth, set aside.

2. Melt butter in a large dutch oven over medium high heat. Once hot, add garlic, onion, and celery. Season with salt and pepper to taste. Saute until veggies are tender (about 5 minutes). 3. Add cauliflower, bay leaves, thyme, and water to pot, replace lid, and let steam until tender. Stirring occasionally for about 7 minutes. Add in flour/chicken broth mixture stirring for about 1 minute.
4. Stir in remaining broth and milk, bring to boil and let simmer for 3-4 minutes.
5. Remove from heat and stir in greek yogurt and 1 cup of cheddar cheese.
6. Serve hot topped with bacon, cheese, and a splash of hot sauce.

Cauliflower Chowder

Cauliflower Chowder

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Cauliflower Chowder

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