Velvety Cauliflower Soup: Ultimate Comfort Food!
Enjoy this velvety cauliflower soup, a comforting blend of tender cauliflower and creamy potatoes, perfect for a cozy meal.
Ingredients
- 3 garlic cloves, roughly chopped
- 1 kg / 2 lb (1 medium head) cauliflower, florets broken off and stalk roughly chopped
- 8 oz / 250 g (1 large, 2 small) potatoes, peeled and roughly diced
- 1 large onion, peeled and roughly chopped
- 2 cups milk (any - dairy, non dairy, full fat or low fat)
- 2 cups chicken broth / stock
- Salt and pepper to taste
- Thyme (highly recommended!)
- Cream and/or olive oil, to drizzle
Instructions
- Place cauliflower, potatoes, onion, garlic, milk, and chicken broth in a large pot. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until cauliflower is very tender.
- Use an immersion blender to blend the soup until completely smooth. Season generously with salt and pepper to taste.
- If the soup is too thick, add more milk, water, or broth until desired consistency is reached.
- If too thin, simmer gently to reduce and thicken, being careful not to oversalt.
- Ladle the creamy soup into bowls. Garnish with fresh thyme leaves and a drizzle of cream or olive oil, if desired.
Notes
- For an even richer flavor, use a good quality chicken or vegetable stock.
- Ensure the cauliflower is very tender before blending for the smoothest texture.
- This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the cauliflower is very tender before blending for the smoothest texture.
- This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.