Cream of cauliflower soup ii –Cauliflower is one of those versatile ingredients that can easily make its way into a variety of dishes. Whether you’re looking for something comforting or a bit more gourmet, frozen cauliflower can be a lifesaver in the kitchen. Today, I’m excited to share a delicious recipe for Cream of Cauliflower Soup that’s both simple to make and delightful to savor!
Cream of Cauliflower Soup
This creamy soup is perfect for chilly evenings and is an excellent choice for a light lunch or a starter at dinner. It’s rich, velvety, and full of flavor, making it a favorite in our household.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen cauliflower florets
- 4 cups vegetable broth
- 1 cup milk or cream (depending on your preference)
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the frozen cauliflower florets to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.
- Once the cauliflower is soft, use an immersion blender to puree the soup until it reaches your desired consistency. You can also do this in batches using a countertop blender if you don’t have an immersion blender.
- Stir in the milk or cream, and season with salt and pepper to taste. Heat the soup through on low heat but do not let it boil again.
- Serve hot, garnished with fresh parsley if desired. Enjoy the smooth texture and the warm, comforting flavors!
This Cream of Cauliflower Soup not only warms the body but also pleases the palate. Give it a try and indulge in the delight of homemade soup!
