Ready in under an hour, it’s absolutely what you want on a chilly day.
Did you know there are only two real seasons here in Sacramento?
Flip flop and shorts season, and jeans and socks season.
Elise Bauer
It’s when your feet tell you, “Hey, put on some socks!”
that you know autumn has truly arrived.
So we’re cooking up new soup recipes.
Elise Bauer
A Light and Creamy Soup
We made this cauliflower cheddar soup the other day, and wow!
Okay, now I don’t feel so bad about saying goodbye to summer.
It’s smooth and creamy without any cream.
Elise Bauer
A teaspoon of Worcestershire sauce swirled in at the end helps intensify the cheese flavor.
Keep Your Cores
When you cut your cauliflower into pieces, don’t discard the core!
Somegarlic breadorgarlic knotswould also work well.
Elise Bauer
Try this simpleKale Caesar Salad.
To freeze, let it cool completely, then transfer it to freezer containers or bags and freeze.
Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop.
Elise Bauer
If the soup looks all separated when you warm it up, just blend it in the blender again.
Add the onions, celery, and carrots.
Cook for 5 to 8 minutes until the onions are softened.
Elise Bauer
Add the minced garlic and cook a minute more.
Heat on high and bring the stock to a simmer.
Lower the heat to maintain a simmer.
Elise Bauer
Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.
Remove from heat and remove the bay leaves.
Either using an immersion blender or a standing blender, puree the soup mixture until completely smooth.
Elise Bauer
Stir in the Worcestershire sauce.
Add more salt and pepper to taste, if needed.
Elise Bauer
