Cream of Cauliflower Soup
A wholesome and warming cream of cauliflower soup offers a quick, vegetable-rich meal.
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Instructions
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Melt butter in a large pot over medium heat, then add chopped onion and salt; cook for 5 minutes until soft but not browned.
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Add chopped garlic and cook for 1 minute until fragrant.
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Chop cauliflower, including the core, and add to the pot; stir, cover, and cook for 3 minutes.
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Pour in broth, bring to a boil, then reduce heat to a simmer and cook for 10 minutes until cauliflower is very tender.
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Purée the soup until smooth using an immersion blender or standard blender, working in batches if necessary.
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Stir in pepper and nutmeg, then adjust seasoning to taste.
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Stir in cream and heat gently until warmed through, then serve hot, garnished with parsley or chives if desired.