Cauliflower & Roasted Garlic Corn Chowder


Brrrrr. Where did the summer weather go?  Time to warm up with a bowl of soup!  This soup reminds me of the corn chowder my mom used to make for our household growing up.  Made a few tweaks to the original recipe, but it is still as good as ever.  Sweet kernel corn off the cob, roasted garlic, cauliflower and cashews.  This soup will trick your test buds into thinking you are eating a heavy cream based soup.  A rich flavor I once enjoyed, and generally associated with a soup made with a pound of white cheddar and heavy cream, but without the access fat and calories.  Unfortunately, I can no longer consume as much dairy as I once did, but with this recipe I don’t have to sacrifice flavor due to my inability to consume milk.

Here is what you will need:

2 medium potatoes pealed and cubed

1 large head cauliflower chopped

1 whole bulb roasted garlic

4 cups vegetable or chicken broth

1 cup cashews

1 cup or one can garbanzo beans

1 cup corn

1/8 teaspoon red pepper flakes

salt to taste

image Cut up all of your vegetables in uniform size and place in a stock pot.  Add your broth and place on stove, bringing to boil with a lid on the pot to trap in the moisture.

imageBoil until potatoes can be smashed with the back of a spoon.

imagePulse contents of pot in a blender.  Blend until smooth.  Soup should be thick and creamy.  If you wish to add more liquid to make the soup less thick, add a little more broth once everything is blended to get the consistency you desire. Add the corn and lightly stir to combine before serving.

imageServe up and enjoy!