Cauliflower Soup
This quick and warming cauliflower soup recipe uses the starch in onions and cauliflower to make a creamy soup from puréed vegetables and low-fat milk. It makes a gentle start to a heavier meal, or serve it with crusty bread for a light dinner.
Note: As with all soups, homemade broth greatly improves the flavor and nutrition value of this soup.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Ingredients:
- 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
- 1 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 2 cups chicken or vegetable broth
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. freshly grated nutmeg
- 2 cups low-fat milk
- 2 Tbsp. finely chopped parsley, optional
Preparation:
1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, ~5 mins. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth.
4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add milk and cook over medium-low heat until hot.
6. Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.
Serve soup hot, with a swirl of parsley butter, if you like.
Makes about 8 cups soup (4 main course servings; 8 soup course servings)