Ingredients
Scale
For the Soup
- 1 large head of cauliflower (about 2 lbs), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 teaspoon thyme (dried or fresh)
- 1/2 teaspoon nutmeg (optional)
For Garnish (Optional)
- Chopped fresh parsley or chives
- Croutons
- Shredded cheese (like cheddar or Parmesan)
Instructions
Step 1: Sauté the Vegetables
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Cook Onion and Garlic: Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Step 2: Add Cauliflower and Broth
- Add Cauliflower: Stir in the chopped cauliflower and thyme, cooking for about 2-3 minutes.
- Pour in Broth: Add the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 15-20 minutes, or until the cauliflower is tender.
Step 3: Blend the Soup
- Blend: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Be careful with hot liquids!
- Add Cream: Stir in the heavy cream (or coconut milk) and nutmeg (if using). Heat the soup gently until warmed through. Season with salt and pepper to taste.
Step 4: Serve
- Garnish: Ladle the soup into bowls and garnish with chopped parsley or chives, croutons, or shredded cheese if desired.
- Enjoy: Serve warm and enjoy your creamy cauliflower soup!
- Prep Time: 10
- Cook Time: 30