memade soup is much easier to stir up than most think. I often make soup every week because it leaves mass amounts of leftovers for my tiny household to eat throughout the week. I’ll be honest, this recipe was okay and Katie and I have made better soup in the past (Butternut squash soup, recipe to come). The cauliflower was my main enemy of the cutting board and the lack of seasoning forced me to add cayenne pepper after the fact (Not bad actually. Katie refused to try). I think this will be our lesson to never cook healthy again.




Cauliflower Soup

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves