Have you ever..

Ok, so I have been craving soup for a couple of days. And of course the one day I finally have time to do it, I have a bad headache. UGH..

Not to be thwarted, I pressed forward and made the soup, of course with help from my little guy. This soup was everything I wanted, flavorful, satisfying, filling, healthy, delicious.. it was so good hubby went and got a second bowl that was fuller than the first!  I served this with homemade sourdough garlic parmesan bread.

I do make my own bone broth, and that is what I used in this soup. Here is the post for Bone Broth.

Ok, back to this soup. I was a little worried after I tossed in the chopped turnip, it smelled a little bitter. But then I added another herb and that fixed it.

Flower soup

2 crimini mushrooms, peeled, stem and gills removed, chopped
2 tablespoons butter
1 cup onion, diced
1 carrot, chopped fine
1/2 rib celery, chopped fine
1 turnip, peeled and chopped
1 head of cauliflower, chopped/diced small
2 tablespoons garlic, minced
1 teaspoon marjoram
1 teaspoon tarragon
1 teaspoon poultry seasoning (herbs)
2 teaspoons parsley
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon thyme
1 bay leaf
1 quart chicken stock
4 ounces cream cheese or neufchatel cheese*
1 beef kielbasa (12 - 16 oz), diced and browned

Saute' mushroom in butter until golden. Add onion, carrots and celery (mire poix), and saute'/ cook about 5 minutes. Add cauliflower and turmeric and saute another 5 minutes. Add herbs and stir, add bay leaf. Next add stock/broth and garlic. Give a good stir and cover and simmer until veggies are tender. Remove bay leaf, puree soup.  Add cream cheese and let warm, add warm browned kielbasa, stir well. Let rest about 5 minutes over extremely low heat until cream cheese has melted in.

This soup was great! We could not tell it was cauliflower, and my lil guy ate it right up, and he was very happy there were not any potatoes in it.  I can not get over how yummy it was; I had 2 large bowls and wanted more because it tasted so good, but I could not even try it was so filling!

*I made this a second time, but this time instead of using cream cheese I used some leftover rice. So I did this by adding about 1/2 cup cooked rice to the soup when I added the stock. I let this all cook for about an hour, then pulled out the bay leaf and used my immersion blender and blended until smooth. WOW the flavor was still amazing, the texture was silky.  I love using rice in place of dairy in soups to make them cream and smooth.