Cauliflower Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 head

Cauliflower

1

Medium Yellow Onion , diced

6 cloves

Garlic , chopped

4 cups

Vegetable Stock

1/2 cup

Heavy Cream

2 Tbsp

Vegetable Oil

2 Tbsp

Unsalted Butter

1/2 tsp

Ground Black Pepper

1/4 tsp

Salt

1/4 tsp

Ground Nutmeg

to taste

Chopped Fresh Parsley

for garnish

(optional)

to taste

Shredded Cheddar Cheese

for garnish

(optional)

to taste

Sliced Sourdough Bread , toasted

or Baguette

(optional)

Cooking Instructions

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Step 1

Place the dutch oven on medium-high heat, and add Vegetable Oil (2 Tbsp) . Once it is hot, add Yellow Onion (1) and Garlic (6 cloves) . Cook for 4-5 minutes or until the onion is translucent.

Step 2

Add Unsalted Butter (2 Tbsp) and Cauliflower (1 head) . Season with a pinch of salt.

Step 3

Sauté for 10 minutes or until the cauliflower becomes brown.

Step 4

Add Vegetable Stock (4 cups) and simmer over medium heat for about 15 minutes.

Step 5

Use a hand blender to blend until it becomes a nice smooth consistency.

Step 6

Add Heavy Cream (1/2 cup) and mix well combined. Cook over medium-low heat for 2-3 minutes more. Then season with Salt (1/4 tsp) , Ground Black Pepper (1/2 tsp) , and Ground Nutmeg (1/4 tsp) . Stir to combine.

Step 7

Serve the soup in a bowl with Sourdough Bread (to taste) on the side. Top with Shredded Cheddar Cheese (to taste) and Fresh Parsley (to taste) .