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Lily

Silky Golden Cauliflower Velouté: A Creamy Delight!

A creamy and velvety soup made from cauliflower, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium head of cauliflower chopped into florets
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • Chopped chives or parsley for garnish

Method
 

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the cauliflower florets to the pot and stir to combine. Cook for about 5 minutes, allowing the cauliflower to soften slightly.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
  4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches.
  5. Return the pureed soup to the pot over low heat. Stir in the heavy cream, thyme, lemon juice, and season with salt and pepper to taste. Heat through but do not boil.
  6. Serve hot, garnished with chopped chives or parsley.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 10gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 3g

Notes

  • For a lighter version, substitute half of the heavy cream with unsweetened almond milk or coconut milk.
  • Add a pinch of nutmeg for a warm, earthy flavor that complements the cauliflower.

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