Creamy Cauliflower Soup
A smooth, comforting soup made with cauliflower and warm spices.
This velvety soup starts by sautéing onion and garlic in olive oil, then simmering cauliflower florets in broth until tender. After puréeing until silky, it’s finished with a touch of evaporated milk and a pinch of nutmeg.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Vegetable Broth - 1 l
- Garlic - 2 cloves
- Cauliflower - 600 g
- Parsley - 1 tbsp
- Onion - 1 piece
- Salt - 1 to taste
- Nutmeg - 1 pinch
- Evaporated Milk - 100 ml
- Olive Oil - 2 tbsp
Direcciones
Paso 1
Chop 1 onion and mince 2 garlic cloves.
Paso 2
Heat 2 tbsp olive oil in a pot; sauté onion and garlic 3 min.
Paso 3
Add 600 g cauliflower florets and 1 l vegetable broth; bring to a simmer.
Paso 4
Cook 15 min until cauliflower is tender.
Paso 5
Purée until smooth.
Paso 6
Stir in 100 ml evaporated milk and a pinch of nutmeg; heat gently.
Paso 7
Season with salt & pepper to taste.
Paso 8
Garnish with chopped parsley and serve hot.
Notas del cocinero
For extra richness, stir in a knob of butter before serving.