Description
A creamy and velvety soup made from cauliflower, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into florets (about 4 cups)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh chives or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cauliflower florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the mixture in batches to a blender.
- Return the puréed soup to the pot and stir in the heavy cream, salt, black pepper, and nutmeg. Heat gently until warmed through, but do not boil.
- Serve hot, garnished with fresh chives or parsley.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Add a pinch of cayenne pepper for a spicy kick or top with crispy bacon bits for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg