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Cauliflower Soup

Cauliflower Soup recipe image
This comforting cauliflower soup is a winter essential, offering a silky smooth texture without heavy cream. The base of saut&# 195;©ed onions, celery, and garlic infuses the broth with deep savory flavor, while a hint of nutmeg adds warmth. Simmering the cauliflower until tender ensures a melt-in-your-mouth consistency. Finished with a splash of milk and fresh chives, itâÂÂs light yet satisfying. Perfect for chilly evenings, this soup comes together quickly using simple pantry staples. ItâÂÂs an easy, elegant side or light main that feels homemade and wholesome.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 681.2
Dietary: Gluten-free
Description
This comforting cauliflower soup is a winter essential, offering a silky smooth texture without heavy cream. The base of saut&# 195;©ed onions, celery, and garlic infuses the broth with deep savory flavor, while a hint of nutmeg adds warmth. Simmering the cauliflower until tender ensures a melt-in-your-mouth consistency. Finished with a splash of milk and fresh chives, itâÂÂs light yet satisfying. Perfect for chilly evenings, this soup comes together quickly using simple pantry staples. ItâÂÂs an easy, elegant side or light main that feels homemade and wholesome.
Ingredients
  • 2 Onions, chopped
  • 1 Garlic Clove, quartered
  • 1 Celery Stalk, chopped
  • 1 Bay Leaf
  • 1/4 teaspoon Nutmeg
  • 10 ounce Canned chicken stock,
Directions
  1. 1
    In a large saucepan, combine chopped onions, quartered garlic, chopped celery, bay leaf, nutmeg, chicken stock, and 3 cups of water.
  2. 2
    Bring the mixture to a boil over medium-high heat.
  3. 3
    Reduce heat to medium, cover, and simmer for 15 minutes to soften the vegetables and infuse the broth.
  4. 4
    Add the chopped cauliflower to the pot.
  5. 5
    Cover and cook for another 15 minutes, or until the cauliflower is fork-tender.
  6. 6
    Remove the pot from heat and discard the bay leaf.
  7. 7
    Carefully puree the soup in a food processor or blender in batches until completely smooth.
  8. 8
    Return the pureed soup to the saucepan and whisk in the milk, salt, and pepper.
  9. 9
    Heat through gently over low heat, stirring occasionally.
  10. 10
    Ladle into bowls and sprinkle with fresh chopped chives before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 681.2kcal
% Daily Value *
Total Fat 32.2g50%
Saturated Fat 8.6g43%
Cholesterol 222.5mg75%
Sodium 218.3mg10%
Total Carbohydrate 19.7g7%
Dietary Fiber 7.0g29%
Sugars 0.3g
Protein 69.6g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cauliflower, soup, vegetarian, creamy, chive, nutmeg, comfort food, winter, easy, blended, healthy, dinner, side dish, quick, vegetable stock, warm, smooth, homemade, simple, family friendly
Read it online: https://www.chefs-mate.com/recipe/cauliflower-soup-2/