Creamy Cauliflower Soup

🛒 Ingredients

• Cauliflower 500 g · 125 kcal
• Onion 150 g · 60 kcal
• Garlic 10 g · 15 kcal
• Vegetable broth 700 g · 35 kcal
• Milk 2% fat 200 g · 100 kcal
• Olive oil 15 g · 130 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the cauliflower florets.
3. Pour in the vegetable broth, ensuring the cauliflower is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
4. Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer in batches to a regular blender and blend until smooth.
5. Return the blended soup to the pot (if transferred out), stir in the milk, and gently heat through without boiling. Season with salt and pepper to taste.
6. Ladle the hot soup into bowls and serve immediately. Garnish with fresh herbs or a swirl of cream if desired.