Cauliflower soup is a creamy, comforting dish that’s easy to make and full of flavor. It’s perfect as a light meal or appetizer and can be customized with various seasonings and toppings. Here’s a simple recipe for delicious cauliflower soup:
Ingredients:
- 1 large head of cauliflower, chopped into florets (about 600-700 g)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 4 cups vegetable broth (or chicken broth)
- 1 medium potato, peeled and diced (for added creaminess, optional)
- 1 teaspoon dried thyme (or other herbs like rosemary or oregano)
- Salt and pepper, to taste
- 1 cup heavy cream (or coconut milk for a vegan version, optional)
- Fresh chives or parsley, chopped (for garnish)
- Grated cheese (e.g., Parmesan, for serving, optional)
Instructions:
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Prepare the Ingredients:
- Chop the cauliflower into florets, and peel and dice the potato if using. Chop the onion and mince the garlic.
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Sauté the Aromatics:
- In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for another minute until fragrant.
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Add Cauliflower and Potato:
- Stir in the cauliflower florets and diced potato. Cook for about 3-4 minutes, stirring occasionally.
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Add Broth and Seasoning:
- Pour in the vegetable broth and add the dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower and potato are tender.
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Blend the Soup:
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches, blending until smooth.
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Add Cream (Optional):
- Return the puréed soup to the pot (if using a blender) and stir in the heavy cream (or coconut milk) for added richness. Heat gently over low heat until warmed through, but do not boil. Taste and adjust the seasoning as needed.
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Serve:
- Ladle the soup into bowls and garnish with fresh chives or parsley. If desired, sprinkle with grated cheese before serving.
Tips:
- Customize: Feel free to add other vegetables like leeks, carrots, or celery for additional flavor and nutrition.
- Spices: You can also add spices like nutmeg, cayenne pepper, or curry powder for an extra kick.
- Storage: Cauliflower soup can be stored in the refrigerator for 3-4 days and freezes well for up to 3 months.
Enjoy your creamy cauliflower soup! It’s a delicious and comforting dish that’s sure to please!
