Creamed soups can sometimes be heavy; and, when you try to lighten them up with low-fat dairy, the soups become vulnerable to curdling. This creamed cauliflower soup, though, is thickened with potatoes and just a bit of full-fat cream, so it tastes silky without being overwhelmingly rich—and won't curdle as you're cooking. And don't be fooled by cauliflower's bland look; it contains a
boost of vitamin C.
Get the recipe: Creamed Cauliflower Soup
