ADVERTISEMENT
Introduction: If you're looking for a comforting, healthy dish that's perfect for chilly days, this creamy cauliflower soup is a delightful choice. With its rich texture and smooth flavor, it brings together the goodness of cauliflower and a touch of cream to create a velvety-smooth bowl of warmth. Whether you're a fan of creamy soups or simply searching for a nourishing way to enjoy cauliflower, this recipe is an easy and delicious way to incorporate more vegetables into your meals. Plus, it's simple to make, and you can enjoy it as an appetizer or a light main course.
Ingredients:
1 large head of cauliflower (cut into florets)
1 medium onion (diced)
2 cloves garlic (minced)
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or substitute with coconut milk for a dairy-free version)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon thyme (optional)
Fresh parsley for garnish (optional)
1/2 teaspoon nutmeg (optional)
Instructions:
Prepare the cauliflower: Start by cutting the cauliflower into florets. Rinse them well and set them aside.
Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes until the onion becomes soft and translucent. Add the minced garlic and sauté for another 1–2 minutes, ensuring the garlic doesn’t burn.
Cook the cauliflower: Add the cauliflower florets to the pot and stir them into the onions and garlic. Cook for another 5 minutes, allowing the cauliflower to soften slightly.
Add the broth: Pour in the vegetable or chicken broth, ensuring the cauliflower is covered. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
Blend the soup: Use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a blender. Blend until the soup reaches a smooth and creamy consistency.
Add cream and season: Stir in the heavy cream (or coconut milk) and continue blending until the soup is fully combined. Season with salt, pepper, thyme, and nutmeg to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.
Tips for Serving and Storing:
Serving: This soup pairs wonderfully with a slice of crusty bread or a side salad. You can also top it with a drizzle of olive oil or a sprinkle of grated Parmesan cheese for extra richness.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally.
Freezing: The soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely before transferring it into freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat.
Variants:
ADVERTISEMENT
