"We can do this!" I heard those exact words come from my mouth yesterday after tasting my new creation.  Okay... it didn't start out as my creation.  It was initially a recipe my son found online when I asked him to google a good soup recipe using cauliflower.  After reading through several, we settled on this one.  My contribution was adding a couple of "tweaks" of my own (the addition of garlic and chicken broth instead of plain water) and ... voila!... our family's new favourite soup! 

According to The Daniel Plan (and many other health experts), cauliflower is one of the healthiest vegetables around.  In fact, many list it as one of nature's superfoods.   Besides being mega-nutritional, it's a powerful antioxidant, is proven effective in cancer prevention, and is an active anti-inflammatory.  What's not to love?  And speaking of love... I'm thinking your family just might really enjoy this creamy-cream-less soup too.  Ours did!

Give it a try!

P.S. This soup is so creamy your family will think for sure you used cream in the recipe!

P.S.S.  Next I'm going to try Mashed Cauliflower in place of Mashed Potatoes.  We can do this!!  =)

Creamy Cream-less Cauliflower Soup

Ingredients:

• 3 tablespoons olive oil
• 1 medium/large onion sliced thinly
• 3 cloves garlic chopped
• 1 head cauliflower (1.5 lbs) cut into florets (you don't have to be precise since it all goes into the blender later)
• Salt, to taste
• 5 1/2 cups hot water, divided
• 2 packets OXO Chicken broth seasoning (or use your own chicken stock)
• Freshly ground pepper

Instructions:

1. Heat olive oil in pot (I used extra-large/deep frying pan) on medium heat. Add onions and garlic, a pinch of salt, cover and lower the heat, cooking slowly.  Stir frequently so the onions don't brown, cooking approximately 15 minutes (or until translucent). 
2. Add the cauliflower, another sprinkle of salt, and 1/2 cup water, stirring to coat. Raise the heat slightly, cover and cook for 15 to 18 minutes (until you can pierce cauliflower with a knife), stirring every few minutes.
3. Add 4 1/2 cups hot water mixed with 2 pkgs. OXO seasoning (or 4 1/2 cups chicken stock) and bring to a low simmer.  Cover and cook for 20 more minutes.
4. Pour mixture into blender and blend.  (Be careful to leave an opening at the top of the blender that you cover with a kitchen towel as it blends; if you cover it fully, the top might blow off as you've probably seen happen on TOP CHEF.)  When the soup is fully blended, return it to the pot.
5. Taste, adjust for salt, then let stand for approximately 20 minutes while it thickens  (If need be, you can then thin it out with 1/2 cup of hot water, but I didn't need to do that).  Warm through, sprinkle with black pepper and serve.