Description
A quick and creamy cauliflower soup that’s simple to prepare and packed with flavor. Perfect for a cozy lunch or light dinner.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large head cauliflower, chopped
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft, about 5 minutes.
- Add chopped cauliflower and cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.
- Remove from heat. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in milk and season with salt, pepper, and nutmeg if using. Heat gently without boiling.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a richer soup, use cream instead of milk.
- Add shredded cheese for extra flavor.
- Top with croutons for added texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg