Description
A warm and creamy cauliflower soup that’s perfect for cozy winter nights, loaded with nutrition and flavor.
Ingredients
Scale
- 3 garlic cloves, roughly chopped
- 1 kg / 2 lb cauliflower, florets broken off and stalk roughly chopped
- 8 oz / 250 g potatoes, peeled and roughly diced
- 1 large onion, peeled and roughly chopped
- 2 cups milk (any type, dairy or non-dairy)
- 2 cups chicken broth or stock
- Salt and pepper to taste
- Fresh thyme (highly recommended!)
- Cream and/or olive oil, for drizzling
Instructions
- Place all soup ingredients (except for salt and pepper) in a large pot over high heat. Bring to a boil, then reduce the heat to medium and let it simmer for about 10 to 15 minutes, or until the cauliflower is very soft.
- Using a handheld blender, blend until smooth. If you don’t have a handheld blender, carefully transfer the mixture to a standing blender.
- Add salt and pepper to taste. If the soup is thicker than you prefer, add more milk, water, or stock.
- Serve hot, garnished with fresh thyme leaves and a drizzle of cream or olive oil, if desired.
Notes
For a chunkier texture, reserve some cooked cauliflower florets before blending and stir them back in afterward. Feel free to experiment with different herbs like rosemary or parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg