Imagine a chilly evening where the comforting aroma of sautéed onions and garlic fills your kitchen, creating a warm, inviting atmosphere.
This cauliflower soup is simplicity at its finest, offering a cozy hug in a bowl with minimal effort.
As the cauliflower simmers and blends into a velvety texture, it transforms into something truly special, capturing the essence of comfort food.
Let’s bring this delightful dish to life together!
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 1 head of cauliflower, chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the cauliflower soup, you can create a timeline based on the provided prep, cook, and resting times.
Additionally, allocate some time for reading the recipe before starting. Here’s a suggested timeline:
- Reading the Recipe: 5 minutes
- Take a moment to read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Preparation (15 minutes):
- 0:00 – 5:00: Gather and prepare ingredients: chop the cauliflower, onion, and parsley, and mince the garlic.
- 5:00 – 7:00: Heat olive oil in the large pot over medium heat.
- 7:00 – 15:00: Sauté the chopped onion and minced garlic until the onion is translucent.
- Cooking (30 minutes):
- 15:00 – 20:00: Stir in the chopped cauliflower and cook for 5 minutes.
- 20:00 – 22:00: Pour in the vegetable broth and bring the mixture to a boil.
- 22:00 – 42:00: Reduce the heat, cover, and let it simmer for 20 minutes until the cauliflower is tender.
- Cooling and Blending (10 minutes):
- 42:00 – 45:00: Remove the pot from heat and let it cool slightly.
- 45:00 – 52:00: Blend the soup in batches until smooth using a blender.
- Finishing Touches (10 minutes):
- 52:00 – 54:00: Return the soup to the pot and stir in the milk.
- 54:00 – 55:00: Season with salt and black pepper.
- 55:00 – 60:00: Heat the soup over low heat until warmed through.
- Resting and Serving (5 minutes):
- 60:00 – 65:00: Let the soup rest for a few minutes.
- Serve hot, garnishing with chopped fresh parsley.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the chopped cauliflower and cook for 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat, cover, and let it simmer for 20 minutes or until the cauliflower is tender.
Remove the pot from heat and let it cool slightly.
Blend the soup in batches until smooth using a blender.
Return the soup to the pot and stir in the milk.
Season with salt and black pepper.
Heat the soup over low heat until warmed through.
Serve hot, garnishing with chopped fresh parsley.
Serving Tips
- Crusty Bread: Serve with a side of warm, crusty bread for dipping and added texture.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich to make it a hearty meal.
- Garden Salad: Complement the soup with a fresh garden salad for a balanced and nutritious meal.
- Croutons: Top the soup with homemade croutons for an extra crunch.
- Roasted Vegetables: Add a side of roasted vegetables to enhance the meal’s nutritional value and flavors.
Storage
To store cauliflower soup, let it cool completely.
Then refrigerate in an airtight container for up to 4 days.
For longer storage, freeze it for up to 3 months.
Freezing
To freeze cauliflower soup, let it cool completely.
Then transfer to airtight containers, leaving space for expansion.
Label with date and freeze.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat cauliflower soup, gently warm it on the stove over low heat.
Stir occasionally to prevent sticking.
Alternatively, microwave in a covered dish.
Stir halfway through for even heating.
Final Thoughts
Making cauliflower soup is a delightful and straightforward process. The creamy texture and rich flavor make it a perfect comfort food.
It’s also versatile, allowing you to make adjustments based on your preferences.
Whether you choose to roast the cauliflower for added depth or use cream instead of milk for a creamier consistency, this soup can be tailored to suit your taste.
Garnishing with fresh parsley not only adds a touch of color but also enhances the overall flavor.
Enjoy your homemade cauliflower soup!
Frequently Asked Questions
Can I Use Frozen Cauliflower Instead of Fresh?
You can use frozen cauliflower. Thaw it first to remove excess moisture, ensuring ideal texture. Sauté with onions and garlic until softened. Blend well for a smooth consistency. Serve elegantly with parsley garnish for a professional finish.
Is the Soup Suitable for a Vegan Diet?
To make the soup vegan, replace milk with plant-based alternatives like almond or soy milk. Confirm all other ingredients are vegan-friendly. For professional presentation, garnish with a swirl of coconut cream and freshly chopped parsley.
How Can I Add Protein to This Soup?
Incorporate protein by blending in cooked chickpeas or white beans for a creamy texture. Alternatively, garnish with roasted tofu cubes for added protein and contrast. Guarantee even distribution for an aesthetically pleasing presentation before serving.
What Can I Substitute for Vegetable Broth?
Substitute vegetable broth with chicken or beef broth for a richer depth. Make certain you adjust seasoning accordingly. For plating, garnish with parsley on the soup’s surface for a professional touch. Serve in warm bowls for ideal temperature.
Can I Make This Soup in an Instant Pot?
Yes, you can. Sauté onions and garlic using the sauté function. Add cauliflower, broth, and seasonings. Cook on high pressure for 10 minutes, then quick release. Blend, stir in milk, and garnish with parsley before serving.
Cauliflower Soup
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 head cauliflower chopped
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the chopped cauliflower and cook for 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover, and let it simmer for 20 minutes or until the cauliflower is tender.
- Remove the pot from heat and let it cool slightly.
- Blend the soup in batches until smooth using a blender.
- Return the soup to the pot and stir in the milk.
- Season with salt and black pepper.
- Heat the soup over low heat until warmed through.
- Serve hot, garnishing with chopped fresh parsley.
Notes
