Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons salted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large heads cauliflower (cut into small florets)
  • 1 white onion (diced)
  • 3 stalks celery (sliced)
  • 3 carrots (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 2 cups milk
  • Salt and Pepper to taste

Instruction

  • Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften.
  • Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
  • Pour in the vegetable broth and milk. Stir constantly until the mixture comes to a boil.
  • Reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened. Season with salt and pepper to taste. Serve hot.