Cream of Cauliflower Soup

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Cauliflower at its most luxurious!

Victoire
Victoire
50

4 minutes

Prep time

22 minutes

Cook time

162 cal.

Per serving

Ingredients

Make sure you have...

Olive oil (1 tsp), 
Butter (unsalted) (1 dab)

Utensils

Stovetop, Immersion blender, Pot (large)

recipe

Cauliflower (fresh)
Onion (yellow)
Garlic

Step 1

Wash the cauliflower & cut off the stem. Reserve a few thin slices of cauliflower for garnish. Roughly chop the rest. Peel & mince the onion & garlic.

Onion (yellow)
Garlic
Cauliflower (fresh)

Step 2

Melt a dab of butter in a pot over medium heat. Add the garlic & onion. Cook, stirring for 2 min. Then add the cauliflower & a drizzle of oil. Cook, stirring for 5 min.

Broth (vegetable)

Step 3

Add the stock to the pot. Reduce the heat to low, cover & simmer for 15 min.

Parmesan (grated)

Step 4

Uncover the pot. Turn off the heat. Add the parmesan. Blend with an immersion blender, blender or food processor until the soup is smooth & creamy. Add a bit of water if too thick.

Cauliflower (fresh)

Step 5

Season with salt & pepper. Garnish with the reserved cauliflower slices & a drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy162 cal.
Fat11 g
Carbohydrates8 g
Protein6 g
Fiber4 g

On average, one serving of the recipe "Cream of Cauliflower Soup" contains 162 Energy, 11 g of Fat, 8 g of Carbohydrates, 6 g of Protein, 4 g of Fiber.

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Cream of Cauliflower Soup
Very easy