Description
This creamy and comforting cauliflower soup is a perfect healthy meal that is easy to prepare. Made with tender cauliflower, sautéed onions, garlic, and a blend of warming spices, it is simmered until soft and then pureed smooth for a velvety texture. Finished with a touch of milk or cream, this soup is delicious served hot and garnished with fresh parsley for a touch of color and freshness. Ideal for a cozy lunch or light dinner, it’s gluten free, vegetarian, and packed with subtle flavors.
Ingredients
Scale
Soup Ingredients
- 1 medium head cauliflower, chopped
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Finishing Ingredients
- 1 cup milk or cream
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, forming the flavorful base for the soup.
- Add Garlic: Stir in minced garlic and continue cooking for 1 minute, stirring constantly to avoid burning and to release the aromatic flavors.
- Cook Cauliflower: Add chopped cauliflower florets to the pot along with vegetable broth, salt, black pepper, and ground nutmeg. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the cauliflower is tender and easy to mash.
- Puree Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, and return it to the pot.
- Finish Soup: Stir in milk or cream and gently heat the soup until warmed through, but avoid boiling. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve and Garnish: Ladle the finished soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy.
Notes
- This soup can be made dairy-free by substituting the milk or cream with coconut milk or a plant-based milk alternative.
- For a richer flavor, use heavy cream instead of milk.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add a pinch of cayenne pepper or smoked paprika for a subtle spicy kick.
- To make it vegan, ensure vegetable broth and milk alternatives are plant-based.
