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  • Baby Cauliflower Soup

    2 votes
    Baby Cauliflower Soup
    Prep: 30 min Cook: 30 min Servings: 8
    by Jennie McCluskey
    9 recipes
    >
    Packed with healthy veggies, a soup for the kids. This soup I have made for my infant and toddler. Try it. You might like it. Hopefully, more importantly, they will like it! If you have trouble getting them to eat it, which I doubt, then freeze it in an ice cube tray and take out a cube and mix into your kids mashed potatoes or mashed cauliflower.

    Ingredients

    • 4 cups of chicken stock (homemade preferred)
    • 1/2 large head of cauliflower
    • 2 carrots
    • 1 parsnip
    • 1/2 cup diced onions
    • 2 tablespoons butter or olive oil
    • 1/2 teaspoon of cinnamon
    • 1/2 teaspoon pumpkin pie spice
    • pinch of freshly ground black pepper
    • pinch of salt

    Directions

    1. Dice the carrots, parsnip and onions. Remove the leaves from the cauliflower and then cut the curds away from the stem. Dice the curds.
    2. Use a stock pot and melt the butter over medium heat. Add the garlic and the onions and sautee until translucent. Add the spices, stir then pour in the broth.
    3. Add the carrots, cauliflower and parsnip and bring to a gentle boil. Reduce the temperature, cover the pot and simmer for approx. 30 minutes until the cauliflower and carrots are fork tender. Stir occasionally.
    4. Allow soup to cool to almost room temp then puree to a consistency you like. You can use a blender or food processor.
    5. If you want to make this a delicious creamy soup, replace 2 cups of water with milk or heavy cream. Enjoy!

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