Creamy Cauliflower Soup
This creamy cauliflower soup is a comforting dish that is both delicious and nutritious. Velvety smooth and rich in flavor, it can be served as an appetizer or a light meal. Perfect for chilly days!
Equipment
- 1 large pot or Dutch oven
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups and spoons
- 1 stirring spoon
Ingredients
- 1 medium head cauliflower, chopped into florets About 2 lbs.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk Or plant-based milk for a dairy-free option.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg Optional.
- to taste fresh parsley For garnish, optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute, being careful not to burn it.
- Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.
- Remove the pot from heat and let it cool slightly. Using a blender or immersion blender, purée the soup until smooth.
- Return the soup to low heat and stir in the milk. Season with salt, black pepper, and nutmeg if using. Let it warm through for about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
- For extra creaminess, consider adding a dollop of sour cream or Greek yogurt on top before serving.
- Store any leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to a month.
Notes
For extra creaminess, you can add a dollop of sour cream or Greek yogurt on top before serving.
This soup can be stored in the refrigerator for up to 3 days or frozen in an airtight container for up to a month.
For a bit of heat, consider adding a pinch of red pepper flakes or serving with toasted croutons for added texture.