Description
A smooth and comforting creamy cauliflower soup with a silky texture and mild savory flavor, perfect for chilly nights or as a light starter.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4–6 minutes.
- Add the chopped cauliflower to the pot and cook with the onion and garlic for 2–3 minutes. Pour in the broth and bring to a boil, then reduce heat to a simmer.
- Simmer until the cauliflower is very tender, about 15–18 minutes. Remove from heat and puree the soup until smooth.
- Stir in the heavy cream or coconut milk until combined and warm through. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.
Notes
For a lighter version, switch heavy cream for half-and-half or milk. For a vegan option, replace heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 6g
- Cholesterol: 60mg