Description
A creamy and delicious cauliflower soup that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into florets (about 4 cups)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Stir in the cauliflower florets and cook for another 5 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Return the pureed soup to the pot and stir in the heavy cream, salt, black pepper, paprika, and nutmeg. Heat gently over low heat until warmed through.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or unsweetened almond milk.
- Add a squeeze of lemon juice before serving for a bright flavor boost.
- Consider topping with croutons or crispy bacon for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg