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creamy cauliflower soup recipe

Cauliflower Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine International
Servings 4 servings

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

For a richer flavor, consider roasting the cauliflower before adding it to the soup. You can also substitute the milk with cream for a creamier texture. Adjust the seasoning according to your taste, and feel free to add a pinch of nutmeg for an extra flavor boost.
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