Description
A creamy and comforting cauliflower soup, perfect for a healthy and easy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 4 cups vegetable broth
- 1 cup milk (or unsweetened almond milk for vegan option)
- Salt and freshly ground black pepper to taste
- Optional: Pinch of nutmeg, croutons for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add cauliflower florets and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cauliflower is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot).
- Add milk and blend until smooth and creamy.
- Season with salt, pepper, and nutmeg (if using).
- Reheat gently if necessary.
- Serve hot, garnished with croutons if desired.
Notes
- For a richer flavor, roast the cauliflower before adding it to the pot.
- Adjust seasoning to your preference.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: cauliflower soup, creamy soup, healthy soup, easy recipe, vegetarian soup, Spanish cuisine