Cauliflower Soup
This creamy cauliflower soup is a comforting and healthy dish, perfect for chilly days. It's easy to make and full of flavor, offering a delightful blend of cauliflower and aromatic vegetables.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Ladle
- 1 Chopping board
- 1 Knife
Ingredients
- 1 large cauliflower, chopped into florets About 1.5 pounds.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup milk Can substitute with almond milk for dairy-free.
- to taste salt
- to taste pepper
- optional chives or parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add the cauliflower florets to the pot and stir well to coat with the onion and garlic mixture.
- Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until the cauliflower is tender.
- Once cooked, remove the pot from heat. Using a blender or immersion blender, purée the soup until smooth and creamy.
- Stir in the milk and season with salt and pepper to taste. If it’s too thick, add a bit more broth or milk to reach your desired consistency.
- Return the pot to the stove over low heat to warm the soup, stirring occasionally. Do not let it boil.
- Serve hot, garnished with chopped chives or parsley if desired.
Notes
For added flavor, consider adding spices like nutmeg, thyme, or cumin during cooking.
This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop before serving.
The recipe is easily adjustable for more servings; simply double or triple the ingredient quantities as needed.