Creamy Cauliflower Soup
A comforting and versatile creamy cauliflower soup that showcases the delicious flavor of cauliflower, perfect for any occasion.
Ingredients
Main ingredients
- 1 large head cauliflower, chopped Fresh, firm cauliflower for best flavor.
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 1 cup heavy cream or coconut milk Choose based on dietary preference.
- to taste salt
- to taste pepper
- 2 tablespoons olive oil For sautéing.
Optional toppings
- to taste chopped chives For garnish.
- to taste croutons For texture.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for 5-7 minutes until onion is translucent and garlic is fragrant.
- Introduce the chopped cauliflower to the pot and pour in the vegetable broth. Stir to combine and bring to a boil.
Cooking
- Reduce heat to a simmer and cook for 15-20 minutes, or until cauliflower is tender.
- Remove the pot from heat and blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.
- Return the pot to low heat and stir in heavy cream or coconut milk. Season with salt and pepper to taste. Heat through without boiling.
- Ladle soup into bowls and garnish with optional toppings such as chopped chives or croutons.
Notes
Store leftover soup in airtight containers. Refrigerate for 3-4 days or freeze for 2-3 months.