Creamy cauliflower soup

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 large head cauliflower, chopped (or 2 1-pound bags frozen cauliflower)
  • 6 cups chicken stock
  • 1 cup instant powdered milk (or 1/2 cup non-instant)
  • salt and pepper

  1. Cook onion in butter for 5 minutes.
  2. Add cauliflower and stock, and bring to a boil. Simmer uncovered, stirring occasionally, for 15-20 minutes or until cauliflower is tender. Remove from heat.
  3. Add milk powder, salt, and pepper, and puree in blender.
  4. Taste and season with salt and pepper.

(Adapted from here.)