Creamy Cauliflower Soup Bowl (Printable Version)
Silky cauliflower purée with gentle garlic notes and fresh chives, offering a warm, comforting bowl.
# Ingredients:
→ Main Ingredients
01 -
1 large head cauliflower, chopped into florets
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 cup heavy cream or coconut milk
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Fresh chives, chopped, for garnish
09 -
1 tablespoon olive oil
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent. Add minced garlic and sauté for 1 minute until fragrant.
02 -
Stir in cauliflower florets to coat with the aromatics. Pour in vegetable broth, ensuring the cauliflower is fully submerged. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the cauliflower is fork-tender.
03 -
Remove the pot from heat. Using an immersion blender, purée the mixture until silky smooth. Alternatively, work in batches and blend in a countertop blender, then return to the pot.
04 -
Place the pot back over low heat. Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Warm the soup gently, stirring for 5 minutes until well combined and heated through.
05 -
Ladle the soup into bowls. Garnish each serving with freshly chopped chives. Serve warm.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer-friendly for up to 1 month. For best results, thaw in the refrigerator before reheating and reheat gently with an extra splash of broth or water if needed.