I know we’re in spring time but here in the Northwest that means our weather is completely bipolar. We can go from 50 to 70 and then the next day back to 50 and cold rain again. Some days I want to serve a warm soup but I might not know it until the morning of. Easy, go hit my freezer and get to thawing.
Since this recipe is so easy to prepare I keep an eye out for cauliflower to be on sale. Easy to put into quart size freezer bags which is about 2 servings and then it’s quick to thaw out in whatever portions we need that day.
Make sure that you are adding the heavy cream when serving the soup, not when freezing it.
- 2 tbsp of olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 4 celery ribs, chopped fine
- 2 bay leaves
- 1½ lbs. potatoes cut in cubes
- ½ tsp salt
- ½ tsp pepper
- 15 C of vegetable broth
- 2 heads of cauliflower, trimmed and cut into florets
- Heavy cream
- Heat the oil in a large soup pan over low heat.
- Stir in the onions and cook 5 minutes or until just soft.
- Stir in the garlic, celery and bay leafs.
- Cook 5 minutes or until the celery is soft.
- Add the potatoes and sprinkle with the salt and pepper, stirring to blend well.
- Cook the mixture for 5 minutes.
- Pour the broth into the pan, adjust the heat to medium high and bring to a boil.
- Continue to cook for 15 minutes or until the potatoes are just starting to soften.
- Stir in the cauliflower and cook 15 minutes longer or until the cauliflower is soft but not watery.
- Remove the bay leaves and pour the soup into the blender or food processor.
- Blend until smooth.
- Let the soup cool completely then transfer to freezer containers.
- This soup will stay fresh in the freezer for up to 2 months.
- To reheat, thaw completely in the refrigerator.
- Place in a saucepan over low heat and stirring often, cook until heated through.
Image credit: Joelk75
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