Creamy Cauliflower Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 large cauliflower chopped
- 4 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add chopped cauliflower to the pot and stir to combine.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat to a simmer and cook until cauliflower is tender, about 20 minutes.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in heavy cream, salt, and pepper.
- Heat the soup over low heat until warmed through.
- Serve hot, garnished with fresh parsley if desired.
Notes
To enhance the flavor, consider roasting the cauliflower before adding it to the soup. This adds a rich, nutty taste that complements the creaminess of the dish. Also, for a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Adjust the seasoning to taste, and feel free to add more herbs or spices, such as thyme or nutmeg, for extra depth.
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