Description
A creamy and delicious cauliflower soup that is perfect for a comforting meal.
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until translucent.
- Add the chopped cauliflower and vegetable broth, bring to a boil.
- Reduce heat and simmer until the cauliflower is tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust the thickness of the soup by adding more or less broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American