This Cauliflower Soup is a creamy, velvety delight, perfect for cozying up during colder days. With a smooth texture and a subtle flavor, this soup is both comforting and nutritious. Cauliflower gives the soup its richness, while garlic and onion add depth to the flavor. It’s a healthy, low-calorie option that doesn’t skimp on taste.

This cauliflower soup is a simple yet satisfying dish that transforms cauliflower into a creamy, flavorful soup. It’s light yet hearty and can be made vegan by substituting cream with coconut milk or a dairy-free alternative. The blend of cauliflower, garlic, and broth creates a wonderfully smooth soup that’s perfect for lunch or as a starter.

Ingredients:

  • 1 medium head of cauliflower, chopped into florets
  • 1 tablespoon olive oil (or butter)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for a non-vegan version)
  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/4 teaspoon ground nutmeg (optional for extra warmth)
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Sauté the onion and garlic:
    In a large pot, heat olive oil (or butter) over medium heat. Add the chopped onion and sauté for 5 minutes until it becomes soft and translucent. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Cook the cauliflower:
    Add the cauliflower florets to the pot and stir to combine with the onion and garlic. Sauté for 3-5 minutes to develop flavor.
  3. Add the broth and seasonings:
    Pour in the vegetable or chicken broth and add the thyme and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the cauliflower is very tender.
  4. Blend the soup:
    Once the cauliflower is tender, use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.
  5. Add the cream:
    Stir in the heavy cream (or coconut milk) to make the soup extra creamy. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
  6. Taste and adjust seasoning:
    Taste the soup and adjust seasoning with more salt, pepper, or nutmeg, if desired.
  7. Serve:
    Ladle the soup into bowls and garnish with fresh parsley or chives for an extra burst of freshness. Serve hot and enjoy!

Nutrition (per serving, based on 6 servings):

  • Calories: 150 kcal
  • Protein: 4g
  • Carbohydrates: 15g
  • Fat: 9g
  • Fiber: 5g
  • Sugar: 4g
  • Sodium: 700mg

This Creamy Cauliflower Soup is a nutritious, smooth, and satisfying soup that’s perfect as a light meal or a starter. The cauliflower gives it a wonderful creamy texture, while the seasonings and cream make it rich and comforting. It’s an easy-to-make soup that will quickly become a favorite!