Description
A comforting and creamy cauliflower soup that’s perfect for chilly days.
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
- Use an immersion blender to purée the soup until smooth.
- Stir in the heavy cream and cheese (if using), and season with salt and pepper.
- Serve warm, topping with extra cheese, parsley, or croutons if desired.
Notes
For a richer flavor, roast the cauliflower before adding it to the soup. Use low-sodium vegetable broth to control saltiness.