Cauliflower soup is a delicious, comforting, and healthy dish that’s perfect for any time of the year. It’s creamy without needing any cream, making it a great option for those looking to enjoy a light yet satisfying meal. Here’s how you can make a delightful cauliflower soup at home.
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced (optional for extra creaminess)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup milk (dairy or non-dairy based on preference)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
- Fresh parsley or chives for garnish
- A squeeze of lemon juice (optional for a tangy finish)
Method:
- Prepare the Vegetables: Begin by chopping the cauliflower into small florets. Dice the onion and mince the garlic. If you’re using potato, peel and dice it into small cubes.
- Sauté the Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook the Cauliflower: Add the cauliflower florets and diced potato (if using) to the pot. Stir everything together, ensuring the cauliflower is coated in the oil, onion, and garlic mixture.
- Add the Broth: Pour in the vegetable broth, ensuring the cauliflower is mostly submerged. If needed, add a little more broth or water to cover the vegetables. Season with salt, pepper, and thyme if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the cauliflower and potato are tender.
- Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.
- Add Milk: Stir in the milk, and allow the soup to heat through for a few more minutes. Taste and adjust the seasoning if necessary. If you prefer a thicker soup, let it simmer uncovered for a bit longer; for a thinner consistency, add more broth or milk.
- Finish and Serve: Just before serving, add a squeeze of lemon juice for a bright, fresh flavor. Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve hot, with a side of crusty bread or a light salad.
Tips:
- Roasted Cauliflower: For an added depth of flavor, you can roast the cauliflower florets in the oven at 400°F (200°C) for about 20-25 minutes before adding them to the soup. This will give the soup a slightly nutty, caramelized taste.
- Creaminess Without Dairy: If you’re avoiding dairy, you can use coconut milk or any other plant-based milk. For extra creaminess, you can also blend in a handful of soaked cashews with the soup.
- Extra Veggies: Feel free to add other vegetables like carrots, celery, or leeks for a different flavor profile.
Enjoy your homemade cauliflower soup, a dish that’s not only delicious but also packed with nutrients!