Happy, Healthy Kitchen – Creamy Cauliflower Soup

I made a version of this soup last night, so I had to share. Whether I am cooking a soup, chowder or stew, I like to add as many veggies as I can. This soup is easy, tasty and comforting. It is just as good as leftovers. Feel free to add in your favorite cooked meat. I have added suggestions below on how to make this even creamier if desired.

1 onion, diced
4 carrots, diced small
4 celery stalks, diced small
1 16 oz. bag frozen cauliflower florets
1/2 bag frozen corn
8 small Yukon gold (or red) potatoes, cut small cubes
1 15 oz. can northern white beans, drained
4 cups of water
1 1/2 tsp of better than bouillon or 3 bouillon cubes
1 T. garlic powder
1 T. onion powder
1 1/2 tsp. paprika
Salt and pepper to taste

Place all ingredients in a pressure cooker, stir and cook for 15 min. For the stovetop, water sauté onion until translucent. Place remaining ingredients in the stock pot and stir. Simmer for 30 to 40 minutes or until vegetables are soft. For a creamy soup, either use an immersion blender to blend some of the soup, or add a can of low fat or full fat coconut milk. It would be pretty topped with fresh chives, green onions or cilantro. Enjoy!

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