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Servings:

Cauliflower Soup

Nothing better than this Cauliflower Soup for a rainy day. It's so easy to cook and it tastes great! This vegetarian dish has a rich texture and natural sweetness from the cauliflower and onions, plus a great aroma from the garlic. Enjoy this amazing comfort dinner with freshly toasted sourdough.

Total Time

40min

4.8

4 Ratings

Author: Scarlett Wang at SideChef

Servings:

Ingredients

•

1 head

Cauliflower

•

Medium mittelgroß Medium medium mediano 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 gehackt Hackad chopped picados Fresh Parsley

(optional)

•

to taste

Shredded Cheddar Cheese

(optional)

•

to taste

Sliced Skivad geschnitten sliced rebanados Sourdough Bread , toasted

or Baguette

(optional)

Cooking Instructions

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

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

Sauté for 10 minutes or until the cauliflower becomes brown.

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

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

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 teaspoon), Ground Black Pepper (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon). Stir to combine.

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).

Nutrition Per Serving

CALORIES

281

FAT

22.7 g

PROTEIN

3.5 g

CARBS

17.3 g