Creamy Cauliflower Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
1
medium
yellow onion, diced
-
4
cloves
garlic, minced
-
1
large head (2.5-3lbs)
cauliflower, cut into florets
-
1½
tsp
salt
-
1
tsp
pepper
-
4
cups
veggie broth
-
2
tbsp
butter
-
2
tbsp
lemon juice
-
¼
tsp
nutmeg
-
2
tbsp
chopped parsley
Croutons
-
4
cups
sourdough bread, diced into cubes
-
2
tbsp
olive oil
-
1
tbsp
fresh rosemary, chopped
-
pinch
salt
-
pinch
pepper
Instructions
- Heat olive oil in a large dutch oven over medium-high heat.
- Add diced onion and cook for 4-5 minutes until soft, then add minced garlic and cook for another minute.
- Add cauliflower florets, salt, and pepper to the pot and stir.
- Pour in veggie broth, bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until cauliflower is tender.
- Stir in butter, lemon juice, and nutmeg, then turn off heat and let sit for 10 minutes.
- Blend the soup until smooth using an immersion or regular blender.
- For croutons, heat a sauté pan, add olive oil, then bread cubes and spices, cooking for 7-8 minutes until toasted.
- Serve the soup topped with parsley and croutons.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
800mg
Cholesterol
20mg
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