|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This quick and warming cauliflower soup recipe uses the texture of sautéed onions and cooked cauliflower to make a creamy soup from just puréed vegetables and milk. It's a lovely start to a heavier meal, or serve it with crusty bread (and a salad, if you're so inclined) for a light dinner.
Please note the range of milk you can add: Use less for a thicker soup, more for a thinner soup. Want to kick it up a notch? Use homemade broth. Looking for something a tad less health-conscious or a bit more indulgent? You might like this luxurious Cream of Cauliflower Soup. Looking for a but of spice? Try Curried Cauliflower Soup.
1 tablespoon butter, plus 2 tablespoons for optional garnish
- 1 onion, roughly chopped
- 1/2 teaspoon fine sea salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 2 cups chicken broth or vegetable broth
- 1/4 teaspoon freshly ground white pepper, plus more to taste
- 1/8 teaspoon freshly grated nutmeg, plus more to taste
- 1 to 2 cups low-fat or whole milk
- 2 tablespoons finely chopped parsley, optional
In a large pot over medium heat, melt 1 tablespoon of the butter. Add the onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the cauliflower, stir to combine, cover and cook 3 minutes. Add the broth, bring to a boil, reduce the heat to maintain a steady simmer, and cook the soup until the cauliflower is tender to the bite, about 10 minutes.
Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns if you don't want to wait for the soup to cool down).
Stir in the pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
Add the milk and warm over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
Meanwhile, if you want to add the parsley-butter swirl, melt the remaining 2 tablespoons of butter and stir in the parsley.
Serve the soup hot, with a swirl of parsley butter, if you like.
For even more tasty ideas, check out these delicious Chill-Chasing Fall Soups and Warming Winter Soups.