Heat 2 tablespoons of olive oil or butter over medium heat in a big pot. Add the onion and garlic and cook them until they are soft.
Put in the diced onion and cook for three to four minutes, until the onion gets soft.
After you add the chopped garlic, cook for one more minute or until the food smells good.
Bring the cauliflower pieces to a boil and then add them to the pot.
Add the 4 cups of chicken or veggie stock.
Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, or until the cauliflower is very soft.
Blend the Soup: Using an immersion blender, blend the soup in the pot itself until it is smooth.
You could also put small amounts of the soup into a blender and mix them together until they are smooth.
Put in the cream:
Mix in 1 cup of heavy cream (or coconut milk if you don't want dairy).
Add pepper and salt to taste. If you want a thinner soup, add more water to change the structure.
Heat All the Way Through: Put the soup back on a low heat and wait a few minutes.
Serve: Put the soup in cups, top with fresh parsley or thyme, and serve hot.
Ideas for Serving:
Put some fresh bread next to it to dip.
Add more cheese on top to make it taste even better.
For a full meal, serve with a small salad.
For a light kick of spice, add a pinch of nutmeg or pepper.
Grilled veggies on the side will give it more structure.
Advice for cooking:
Before adding the cauliflower to the soup, cook it to make it taste better.
If you want something lighter, you can use a plant-based milk that isn't sweetened, like almond milk.
You can add more broccoli or less water to make the soup thicker.
Good for you nutrition:
This vegetable is full of fiber and vitamins C and K.
Heavy cream makes it richer, and coconut milk gives it healthy fats.
This soup is a great way to get vitamins, which are good for your nervous system.
Information about the diet:
No gluten: Yes
If you're a vegetarian, you can make it with veggie soup.
Yes, it's dairy-free (use coconut milk).
Low-Carb: Yes Nutritional Information (per serving):
220 kcal of calories
18 grams of fat
12 grams of carbs
4 grams of fiber
4 g of protein
Put away:
Leftovers can be kept in the fridge for up to three days in a container that doesn't let air in.
You can also freeze this soup for up to three months. Just make sure to let it cool all the way down before putting it in a jar that can go in the freezer.
This recipe is great because:
This creamy cauliflower soup is simple to make, tastes great, and is very filling. It's a comfortable meal that you can change to suit your tastes, whether you eat it as a main dish or a side. Plus, it's a sneaky way to eat more veggies without giving up taste!
In conclusion:
Rich and light at the same time, this creamy cauliflower soup is a great choice for a cozy meal. It's both comfortable and healthy because of its smooth texture and tasty base. Everyone can enjoy it because the ingredients are easy to change to fit different diets. Put some fresh herbs on top and enjoy the warmth of this easy-to-make soup.