Cauliflower cream soup is velvety, comforting, and packed with subtle, nutty flavors from the cauliflower. It’s perfect as a light appetizer or a warming main course. Here's a simple recipe:
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 2 medium potatoes, peeled and diced (for added creaminess)
- 4 cups (1 liter) vegetable or chicken stock
- 1 cup (240 ml) milk or cream
- 2 tbsp olive oil or butter
- 1 bay leaf
- A pinch of nutmeg (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Croutons or toasted almonds (optional, for topping)
Instructions:
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Sauté the onions and garlic: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
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Add cauliflower and potatoes: Stir in the cauliflower florets and diced potatoes. Cook for another 3-4 minutes to allow the flavors to meld.
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Add stock: Pour in the vegetable or chicken stock, add the bay leaf, and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the cauliflower and potatoes are tender.
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Blend the soup: Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
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Creamy finish: Stir in the milk or cream for added richness. Gently heat the soup without boiling.
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Season: Add salt, pepper, and a pinch of nutmeg if using, for a hint of warmth.
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Serve: Garnish with fresh parsley or chives. You can also top with croutons or toasted almonds for a nice crunch.
This cauliflower cream soup is rich and satisfying, perfect for a cozy meal!
