This creamy cauliflower soup makes a great Thanksgiving starter, and pairs perfectly with crusty bread rolls. The secret to this soup’s creamy texture is the addition of a potato, which is puréed along with the rest of the healthy ingredients in a blender. The soup is lightened up by using half-and-half to replace heavy cream, but does so without making the cauliflower soup lose any of its signature creaminess. Top individual bowls of this cauliflower soup recipe with freshly-chopped parsley for extra flavor and decoration. This soup makes an awesome lunch idea, too, as it’s hearty, healthy, and bursting with fresh, rustic flavors.
Yield 4
