Ingredients
- 1 large cauliflower head chopped into florets
- 1 onion diced
- 2 garlic cloves minced
- 2 potatoes peeled and diced
- 1 l vegetable broth
- 250 ml whole milk
- 60 ml heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- salt and pepper to taste
- fresh parsley or chives for garnish (optional)
Instructions
- Heat the olive oil and butter in a large soup pot over medium heat.
- Add the chopped onions and garlic to the pot. Sauté for about 5 minutes or until the onions become translucent and fragrant.
- Add the diced potatoes and cauliflower florets to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the cauliflower and potatoes are tender.
- Once the vegetables are soft, use an immersion blender or a regular blender to puree the soup until it's smooth and creamy.
- Return the pureed soup to the pot if you used a regular blender. Place the pot back on low heat.
- Stir in the whole milk and heavy cream. Allow the soup to heat through but do not bring it to a boil to prevent curdling. Season with salt and pepper to taste.
- Once the soup is heated and seasoned to your liking, remove it from the heat.
- Serve the creamy cauliflower soup hot, garnished with fresh parsley or chives if desired.Enjoy your delicious and creamy cauliflower soup! This recipe should yield approximately 4 servings. Adjust the seasoning and consistency according to your preferences.
Nutrition Facts
Creamy cauliflower soup
Amount per Serving
Calories
347
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
40
mg
13
%
Sodium
1119
mg
49
%
Potassium
1037
mg
30
%
Carbohydrates
35
g
12
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
8
g
16
%
Vitamin A
1035
IU
21
%
Vitamin C
93
mg
113
%
Calcium
144
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.