Simple cauliflower soup
This simple cauliflower soup combines creamy milk and fresh vegetables for a comforting dish. It's quick to prepare and perfect for any occasion.
Cook time 25 min
Prep time 15 min
Ingredients:
1 dash black pepper1 cauliflower
2 cups milk (2% fat)
1 potato
2 cups vegetable broth
2 tbsp butter
1 onion
1 dash salt
This simple cauliflower soup is a creamy and flavorful dish that is quick and easy to prepare. With just a handful of ingredients, including cauliflower, potato, and milk, you can whip up a comforting and nutritious soup that's perfect for any occasion.
Instructions:
- Chop the cauliflower into small florets.
- Peel and dice the potato.
- Chop the onion.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the chopped cauliflower and diced potato to the pot with the onions.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
- Stir in the milk and bring the soup back to a simmer. Do not let it boil.
- Add a dash of salt and black pepper to taste. Adjust seasoning as needed.
- Ladle the soup into bowls and serve hot. Optionally, garnish with a sprinkle of fresh herbs or a drizzle of extra virgin olive oil.
This simple cauliflower soup is a delightful and satisfying meal that can be enjoyed as a starter or a main course. It's easy to make and packed with wholesome ingredients, making it a great choice for a quick and healthy meal. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your cooking repertoire.
Simple cauliflower soup FAQ:
Cook the cauliflower and diced potato for about 15-20 minutes after adding them to the vegetable broth. This ensures that the vegetables become tender.
Yes, you can substitute with almond milk, coconut milk, or any plant-based milk. Keep in mind that the flavor and creaminess may vary slightly based on the alternative used.
Replace the potato with additional cauliflower or use a small amount of cauliflower rice. This will help maintain the creamy texture without the extra carbs.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat, adding a splash of water or milk to adjust the consistency if needed.
A large pot is recommended for this recipe to ensure there's enough space for all the ingredients to cook evenly. A pot with a capacity of at least 4-6 quarts should work well.
Tips:
- Be sure to cut the cauliflower and potato into similar-sized pieces to ensure even cooking.
- For a richer flavor, consider roasting the cauliflower and potato before adding them to the soup.
- If you prefer a thicker soup, you can adjust the consistency by adding more potatoes or reducing the amount of vegetable broth.
- To make the soup vegan, substitute the milk with a plant-based alternative like almond milk or coconut milk and use vegan butter.
- Garnish the soup with fresh herbs such as chives or parsley for an added burst of flavor and color.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 7g
Carbohydrates 24g
Fiber 4.44g
Sugar 9g
Fat 6g
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