Cream of Cauliflower Soup
6 portions
35mPotato and cauliflower blended together with some milk creates such a creamy soup that really captures a delicious cauliflower flavor. Season with salt, pepper, nutmeg, and parsley to your liking!
What you will need
1 head of cauliflower
1 russet potato
1 yellow onion
2 tablespoons butter
2 cups vegetable or chicken stock
2 tbsp fresh parsley
1/4 tsp nutmeg
1/4 tsp Salt
2 cups milk
1/4 tsp black pepper
(Nutritional facts 57 calories, 2.59 g fat, 7.41 g carbohydrates, 1.82 g protein, 1 mg cholesterol, 80 mg sodium)How to cook
1
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Gather all ingredients
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Portion all ingredients.
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Dice and chop the potatoes into thin slices. The smaller and thinner the pieces, the faster they will cook.
5
Cut the onion in half and cut off the stem and root. Chop into a large dice.
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Cut the cauliflower in half and remove the stem.
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Remove the parsley leaves from the stem and chop finely.
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Add the butter to the heated pot and add onions and potatoes. Stir and saute for 5 minutes or until onions are translucent and lightly caramelized.
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Add the cauliflower florets, and water or prepared broth.
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Add the chopped parsley and black pepper to the pot.
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If you are using water and bullion, add the paste and incorporate with the water. This can also be done before the water is added to the pot.
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Add the lid and simmer for 20 minutes or until cauliflower and potato is soft.
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Add the milk and blend with an immersion blender or food processor until smooth. Warm up the soup until hot, and ready to eat!
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Add salt or bullion if needed. Garnish with parsley.
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