Cream of Cauliflower Soup

Cauliflower at its most luxurious!

Victoire
Victoire

4 minutes

Prep time

22 minutes

Cook time

162 cal.

Per serving

Ingredients

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