Hearty Cauliflower Chowder

Ingredients

• 1 large onion, diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 large potato, peeled and diced
• 1 head cauliflower, chopped into florets
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Directions

1. In a large pot over medium heat, melt the butter. Add the onions and garlic and cook until softened, about 5 minutes.
2. Stir in the flour and cook for 1 minute, stirring constantly.
3. Add the broth, potatoes, cauliflower, thyme, and oregano. Bring to a boil, reduce heat to low, and simmer for 20 minutes, or until the vegetables are tender.
4. Remove from heat and stir in the cream. Puree the soup using an immersion blender until smooth.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley and serve.

Interesting Facts

• Cauliflower is a cruciferous vegetable, meaning it is related to broccoli, kale, and Brussels sprouts.
• Cauliflower is low in fat and calories, but it is high in fiber and vitamin C.
• It is a good source of folate, potassium, and vitamin B6.