CAULIFLOWER SOUP
A cozy, creamy cauliflower soup made with sautéed onions, garlic, and tender cauliflower puréed smooth and finished with a splash of cream and Parmesan.
Ingredients
Main Ingredients
- 1 head cauliflower cut into florets
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup yellow onion finely chopped
- 3 clove garlic minced
- 1 medium russet potato peeled and diced (optional, for creaminess)
- 4 cup low-sodium chicken broth or vegetable broth for vegetarian version
- 0.5 cup heavy cream or coconut milk for vegan option
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 0.5 cup Parmesan cheese grated, optional for serving
- 2 tbsp fresh chives chopped, for garnish
Instructions
Preparation Steps
- Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and thyme and cook for 1 minute until fragrant.
- Add the cauliflower florets and diced potato to the pot. Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the vegetables are very tender, about 15 to 20 minutes.
- Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender and purée, then return to the pot.
- Stir in the heavy cream, and season with salt and black pepper. Simmer 2 to 3 minutes to heat through and adjust seasoning as needed.
- Ladle the soup into bowls and top with grated Parmesan and chopped chives. Serve hot.
Notes
For a vegan version, replace butter with olive oil and use coconut milk instead of heavy cream. Toasted breadcrumbs or nuts add nice texture.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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