Creamy Cauliflower Chowder



  • 1 tablespoon butter
  • 1/2 cup diced Onion
  • 5 Garlic Cloves, minced
  • 1/2 cup diced Carrots
  • 1 Whole Head of Cauliflower, cut into small florets
  • 2 cups chicken broth
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon dried Oregano
  • 1/4 cup cream cheese
  • Salt to taste
  • 2 slices of bacon crumbled for topping




1.    In a Dutch oven or soup pot, heat butter and add onions and garlic. Sauté for a few minutes till the onions are soft.

2.    Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.

3.    Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.

4.    Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth. Top with bacon and serve hot.




Total Blocks: 7

Serves 2 large bowls = 3.5 Blocks per serving