Cauliflower Soup

This soup was perfect after a long rainy Monday!

serves: 4-6


  • 1 head of cauliflower, cut into small florets
  • 1 small yellow onion, diced
  • 3 celery stalks, chopped
  • 3 whole carrots, peeled and diced
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 2 cups milk


  • Heat oil in a large pot over medium heat.
  • Add cauliflower, carrots, celery, and onions.
  • Cook for 10-12 minutes until the vegetables are tender.
  • Add garlic, saute for 1-2 minutes.
  • Add thyme, oregano, and cornstarch. Stir well and cook for 1-2 minutes.
  • Pour in vegetable broth and milk. Stir constantly until mixture begins to boil.
  • Reduce heat to low and simmer for 5 minutes, or until soup has thickened.
  • Season with salt and pepper, to taste.
  • Serve immediately.

– The Martin’s Kitchen –

P.S. This soup makes great leftovers for lunch the next day!

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