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Creamy Cauliflower Soup

Creamy Cauliflower Soup recipe image
This velvety Creamy Cauliflower Soup is the ultimate comfort food for chilly evenings. By simmering cauliflower with a baking potato, the soup achieves a luxurious, creamy texture without heavy cream. The natural sweetness of the cauliflower is balanced by earthy leeks and crisp celery, while a hint of nutmeg adds warmth. A squeeze of fresh lemon juice brightens the dish, cutting through the richness. It&# 226;ÂÂs a simple, vegetarian-friendly meal that feels elegant yet homey. Perfect served with crusty bread or as a light starter before a heavier main course.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1742.0
Dietary: Gluten-free, Vegetarian
Description
This velvety Creamy Cauliflower Soup is the ultimate comfort food for chilly evenings. By simmering cauliflower with a baking potato, the soup achieves a luxurious, creamy texture without heavy cream. The natural sweetness of the cauliflower is balanced by earthy leeks and crisp celery, while a hint of nutmeg adds warmth. A squeeze of fresh lemon juice brightens the dish, cutting through the richness. It&# 226;ÂÂs a simple, vegetarian-friendly meal that feels elegant yet homey. Perfect served with crusty bread or as a light starter before a heavier main course.
Ingredients
  • 1 head Cauliflower -- trimmed
  • About 2-pounds
  • 3 cups % low-fat milk
  • 3 cups Vegetable broth
  • 1 large Leek -- white part only
  • Washed and very thinly sliced
  • Cup
  • 1 small Baking potato -- peeled and chopped
  • Cup
  • 3 small Inner stalks of celery -- thinly sliced
  • Cup
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly grated nutmeg
  • 3 tablespoons Fresh lemon juice -- (up to 4)
  • Or snipped fresh chives
  • Optional
Directions
  1. 1
    Break the cauliflower head into florets and chop the stems into small, bite-sized pieces.
  2. 2
    Place a large heavy pot over medium-high heat. Add the cauliflower florets, stems, milk, vegetable broth, sliced leeks, chopped potato, sliced celery, salt, and nutmeg.
  3. 3
    Bring the mixture to a simmer, then reduce heat to low. Cover the pot partially and cook until the vegetables are very tender, about 20 minutes.
  4. 4
    Remove the pot from heat and let the soup cool until it is lukewarm, about 30 minutes. This prevents steam from building up dangerously in the blender.
  5. 5
    Transfer the soup solids and liquid to a blender or food processor in batches. Puree until completely smooth, adding extra cooking liquid if needed to reach your desired consistency.
  6. 6
    Stir in the fresh lemon juice to taste, starting with 3 tablespoons and adding more if you prefer a brighter flavor.
  7. 7
    Return the pureed soup to a saucepan and gently warm over low heat until hot but not boiling.
  8. 8
    Ladle the hot soup into bowls and garnish with snipped fresh chives or chopped pistachios if desired. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1742.0kcal
% Daily Value *
Total Fat 182.7g282%
Saturated Fat 28.3g142%
Cholesterol 3.6mg2%
Sodium 5020.1mg210%
Total Carbohydrate 24.5g9%
Dietary Fiber 4.8g20%
Sugars 13.7g
Protein 10.1g21%

* 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, creamy, soup, vegetarian, leek, potato, celery, nutmeg, lemon, comfort food, winter, easy, healthy, dinner, meal prep
Read it online: https://www.chefs-mate.com/recipe/creamy-cauliflower-soup/