Gather your ingredients.
Chop the onion.
Chop the cauliflower.
Add the butter and flour to the saucepan.
Make it into a roux.
Add the stock.
Add the veggies and simmer for 20 minutes.
Whip out your immersion blender and puree the heck out of it!
Tah-dah! Yummy, creamy, soup!
Recipe from skinnytaste.com
Note: I added two teaspoons of turmeric to the recipe…it worked well.
* 1 tbsp butter
* 2 tsp unbleached flour
* 1 head cauliflower – chopped
* 1/2 cup chopped onions
* 4 cups fat free chicken broth (vegetarians can use vegetable broth)
* salt and pepper to taste
In a medium saucepan, make a rue by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.