This Loaded Cauliflower Soup is the creamy, cheesy soup you will want to make over and over again. Inspired by a loaded baked potato (baconless, of course, since it is kosher), this soup is warm, filling, and crazy delicious. Trust me... even your kids will eat these veggies.
Ingredients:
2 Tbsp oil
1 large onion, diced
3 cloves garlic, sliced
24 oz frozen cauliflower, cut into smaller pieces
4 stalks celery, diced
1 large potato, peeled and diced
½ c barley
10 c water
2 Tbsp dried chives
2 Tbsp dried dill
1 Tbsp salt
½ tsp pepper
2 c milk
1 c light sour cream
1 c shredded cheese
Directions:
In a large pot, heat the oil. Add the onion and saute for 5 minutes. Add the garlic, cauliflower, celery, potato and barley. Cook for 5 minutes. Add water, chives, dill, salt and pepper. Bring to a boil. Cook for 20 minutes, until the barley is soft. Using an immersion blender, blend the soup until it is pretty smooth. Add in the milk, sour cream, and cheese. Stir to combine and melt. Serve!
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