un-cream of caulifower

When I go to the grocery store, I like to check out the remaindered vegetables. If there is something there that's a bit spotty or less than perfect, and discounted by 50%, and I can use it in a soup, I'll usually talk myself into buying it. I like the cruciferous vegetables, especially broccoli and cauliflower for this. For whatever reason, I won't spend full price to make a soup out of a vegetable, even though I won't have to work as hard for it.

Anyway, cauliflower was in the stack at the RCSS. Two for the price of one! A few brown spots, but otherwaise in fair condition. Not too wilted or slimy. I bought them both. I brought them home and promptly forgot about them for a week. They were still good a few days after that. Whew.

It was lunchtime on a schoolday, which means there was only me, H and K. H wanted noodles. I can do that. In the time it took the noodles to cook I made soup(ish).

1 head of cauliflower, sliced thinly
2-3 cups of water
1 cup frozen mixed vegetables
1 T dried onions
2 T bulk Barn dried veg medley
1 T Vegeta ( I know, it has lots of salt, but if this is all I put in, that's not bad)
2 T whole wheat flour

In a big pot, covered, bring water and cauliflower to a boil on med-high
Add everything else but the flour. cover and let boil for about two minutes, maybe three.
Remove from heat.
Use handy dandy immersion blender and blend the soup to a fine puree. It will be kind of thick-thin, a thick layer of veg, a thin layer of water.
Add the flour and blend again.
Return to burner on med-low. Give it a minute or two to thicken and serve.

Really. That's all it was. I started the water for the noodles and the soup at the same time. The soup was done before the noodles were. OK the noodles were whole wheat alphabets, but still. H and K each had a bowl of veg before they got their noodles and sauce(more soup).