Ingredients
Vegetables
- 1 head cauliflower, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids
- 3 cups vegetable broth
- 1 cup milk or cream
Others
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil or butter in a pot over medium heat. Add the chopped onion and minced garlic, and cook, stirring occasionally, until they become soft and fragrant, about 3-5 minutes.
- Add Cauliflower and Broth: Add the chopped cauliflower to the pot and pour in the vegetable broth. Increase the heat and bring the mixture to a boil.
- Simmer: Reduce heat to low and let the soup simmer gently for 15-20 minutes, or until the cauliflower is tender and fully cooked through.
- Blend Soup: Using an immersion blender, carefully blend the soup directly in the pot until it becomes smooth and creamy. Alternatively, you can transfer it in batches to a blender.
- Finish with Cream: Stir in the milk or cream to add richness and a velvety texture.
- Season and Serve: Season the soup with salt and pepper according to your taste preference, then ladle into bowls and serve warm.
Notes
- Roasting the cauliflower before cooking enhances its flavor for a deeper, nuttier taste.
- Top the soup with crunchy croutons or fresh herbs like parsley or chives for added texture and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
