Creamy Cauliflower Soup Recipe!

Creamy Cauliflower Soup Recipe

Ingredients:

• 1 medium cauliflower (about 1 lb), cut into florets

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 carrot, peeled and sliced

• 2 celery stalks, chopped

• 4 cups vegetable broth (or chicken broth)

• 1 cup heavy cream (or milk for a lighter version)

• Salt and pepper to taste

• Fresh herbs like thyme or parsley (optional)

• 1/4 cup grated Parmesan cheese (optional for garnish)

Instructions:

1. Prepare the Vegetables:

   • Heat the olive oil or butter in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

2. Add Cauliflower:

   • Add the cauliflower florets to the pot and stir everything together for a couple of minutes.

3. Simmer:

   • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender.

4. Blend the Soup:

   • Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.

5. Make it Creamy:

   • Stir in the heavy cream and season the soup with salt and pepper to taste. If you want it even richer, add in a handful of grated Parmesan cheese and stir it in.

6. Serve:

   • Ladle the soup into bowls and garnish with fresh herbs, extra Parmesan cheese, or even some crispy bacon for a topping if desired.

Q&A Section:

Q: Can I make this soup ahead of time?
A: Yes! This soup actually gets better the next day as the flavors meld together. You can store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.

Q: Can I use frozen cauliflower?
A: Absolutely! Frozen cauliflower works just as well as fresh. You can skip the step of cutting it into florets, and just add it directly to the pot.

Q: How can I make this soup vegan?
A: To make the soup vegan, substitute the heavy cream with coconut milk or a plant-based milk like almond or oat milk. Use olive oil instead of butter, and skip the cheese or use a vegan alternative.

Q: Can I add extra vegetables?
A: Yes! You can add other vegetables like potatoes, leeks, or even parsnips for extra flavor and texture. Just add them in with the cauliflower and cook them until tender.

Q: How do I store leftovers?
A: Store leftover soup in the fridge in an airtight container for up to 3 days. You can also freeze it for up to 3 months! Just let it cool completely before freezing.