Ingredients
1
large shallot, diced (you can substitute with 1/2 onion)
1
large carrot cut into slices
2
cloves of garlic, diced
1
cauliflower head, washed and chopped up into little pieces
1
potato (with the skin) cut into cubes
32
oz vegetable broth (and maybe a little extra water)
1
cup of milk (or almond milk if you want to make it vegan)
15
oz can of cannellini beans, drained
Directions
2.
Put the water in a large soup pot.
3.
Add the celery, onion, carrots and garlic and cook while stirring from 3-5 minutes.
4.
Add the broth, cauliflower, potato and bay leaves.
5.
Cover and simmer on medium for about 20 minutes.
6.
Take out the bay leaves and throw them out.
7.
Put 3-6 cups of the soup into the blender and puree.
8.
Add the soup back into the pot and stir.
9.
Add the milk and the beans, stir and serve.
10.
You can make this a "cream of cauliflower" by pureeing the whole thing.
New-York Restaurants
