Description
A light and creamy cauliflower soup that is easy to make and delicious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large head cauliflower, chopped
- 4 cups vegetable broth
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add cauliflower and 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. Alternatively, carefully transfer soup to a regular blender and puree.
- Stir in milk. Season with salt and pepper to taste.
- Heat gently before serving.
Notes
- For a richer soup, use half-and-half instead of milk.
- Add a pinch of nutmeg for extra flavor.
- Garnish with fresh chives or parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg