Caulichowder Soup Recipe Featured

I was honored when Adrienne over at The Rich Life asked me to give her a vegetarian recipe that was easy on the budget.  Today she featured my recipe along with a few others that look quite tasty!

I'm all about inexpensive meals.  I try real hard to keep things in the budget.  I have a few friends who think that the way I eat is expensive.  Sometimes it is ~ when I'm buying or stocking up on my raw cacao, real maple syrup or strange ingredients like coconut oil etc.  But a lot of times it is off set by not buying as much meat as I used to. 

The Caulichowder Soup I gave Adrienne came out to about $4.88 for the recipe or about $1.22 a person.  This didn't include the salad or the bread though, so it would be a little more once you add those in.

A head of cauliflower isn't that expensive.  Neither is an onion.  If your pantry is stocked with spices then you're good to go.

My recipe {and cost analysis} used store bought vegetable broth, which  I don't feel was very expensive {about $1.47 for about 4 cups worth}, but you could make this meal even more economically by making your own vegetable broth.  I have a container in the freezer that I throw all my veggie ends in that I don't end up using and once it is full I simmer up my own broth.

The only other thing you might have to buy is a can of evaporated milk, which you don't use that much of in the recipe. 

It's a fairly simple recipe which I love exactly for its simplicity!   Good food doesn't have to be expensive to taste good, especially if you start with fresh, quality ingredients!

Thanks for thinking of me Adrienne!  

I hope you enjoy this tasty soup!

Now everybody else...

hop on over and pay her a visit

and get some more tasty ideas for dinner!

~ ~ ~

Here's the recipe for you:

Caulichowder Soup

2 tsp olive oil

1 white onion, chopped

1 head cauliflower, broken in florets

3 cups vegetable broth {or if you want a lighter colored soup and don't want it vegetarian you can use chicken broth}

3/4 cup evaporated milk

1/4 tsp nutmeg

1/8 tsp ground white pepper

salt to taste

Preheat a large nonstick saucepan over medium high heat.  Saute onions in olive oil until tender and translucent.  Add the cauliflower and saute until heated through.  Add the broth and bring to a boil.  Reduce heat to medium-low and simmer, covered until the cauliflower can easily be mashed {about 10 minutes}.

Transfer to a blender or food processor and puree.  Pour back into saucepan and add the milk, nutmeg, pepper and salt. Heat to serving temperature over low heat.  Garnish with sliced green onions.