Cauliflower Soup
220kcal
Ingredients
For the Soup Base
- 1 medium head Cauliflower chopped into florets
- 1 medium Onion diced
- 2 cloves Garlic minced
- 4 cups Vegetable Broth or chicken broth
For Creaminess
- 1 cup Milk or plant-based milk
For Seasoning
- 2 tablespoons Olive Oil for sautéing
- Salt to taste
- Pepper to taste
- 1/4 teaspoon Nutmeg optional
For Garnishing
- Chopped Fresh Herbs such as parsley or chives
- Croutons or Toasted Nuts optional, for topping
Method
How to Make Cauliflower Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute, just until fragrant.
- Add the chopped cauliflower to the pot, stirring to combine with the onions and garlic.
- 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.
- Blend the soup until smooth using an immersion blender.
- Stir in the milk, salt, pepper, and nutmeg (if using).
- Heat the soup for another 5 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls, garnishing with chopped fresh herbs and croutons or toasted nuts.
- Serve hot and enjoy this heartwarming dish.
Nutrition
Serving1bowlCalories220kcalCarbohydrates30gProtein6gFat10gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat8gCholesterol10mgSodium300mgPotassium600mgFiber4gSugar4gVitamin A500IUVitamin C80mgCalcium150mgIron1mg
Notes
For a creamier texture, blend the soup while it's still hot. Optional: Drizzle with olive oil for added richness.