Creamy Cauliflower Soup
Creamy cauliflower soup is a delicious and comforting soup made with cauliflower as the main ingredient. It is usually blended until smooth to create a creamy texture. The soup is often flavored with onions, garlic, herbs, and spices to enhance its taste. It can be served as an appetizer or lunch. It pairs with a crisp, green salad for dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 2 cloves garlic halved
- 1/2 tablespoon dried thyme
- 1/4 tablespoon smoked paprika
- 1 medium cauliflower head broken into florets
- 1 large potato peeled and cubed
- 6 cup low sodium vegetable stock
- 1/4 cup heavy cream
- Sea salt and black pepper
- Sour cream for serving
- Croutons for serving
- fresh parsley minced, for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add onion and garlic. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become fragrant, approximately 3-4 minutes.
- Add thyme and paprika. Continue cooking until the spices become fragrant, approximately 1-2 minutes.
- Add cauliflower, potato, and vegetable stock. Partially cover with a lid and allow the soup to simmer until the vegetables are fork-tender, approximately 15-20 minutes.
- Remove from heat and puree the soup with an immersion blender.
- Stir in the heavy cream. Taste and adjust the seasoning, if needed.
- Serve with a dollop of sour cream, a few crunchy croutons, and fresh parsley.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For extra taste and texture, slice a couple of cauliflower florets into ¼” slices and brown with the onion and garlic. Remove from pan and set aside to add when garnishing with sour cream and croutons.
Nutrition
Calories: 258kcal (13%)Carbohydrates: 32g (11%)Protein: 6g (12%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mg (6%)Sodium: 1465mg (64%)Potassium: 897mg (26%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 1039IU (21%)Vitamin C: 91mg (110%)Calcium: 67mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
