Description
A creamy and comforting cauliflower soup that’s easy to make.
Ingredients
Scale
- 1 medium head of cauliflower (about 1.5 lbs), chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (or plant-based milk)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1/4 teaspoon nutmeg (optional)
- Chopped fresh herbs (such as parsley or chives, for garnish)
- Croutons or toasted nuts (optional, for topping)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped cauliflower to the pot and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let the soup simmer for 15–20 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
- Stir in the milk, salt, pepper, and nutmeg (if using).
- Heat the soup for another 5 minutes, stirring occasionally.
- Taste the soup and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped fresh herbs and croutons or toasted nuts if desired.
- Serve hot and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg