This is a simple and delicious Cauliflower Soup. This Cauliflower Soup is creamy and at the same time a very healthy option for a cold winter evening. It is very comforting and filling.
Even though there are minimal ingredients, this soup has tons of flavor. The taste is so smooth and creamy; most people think this is a fattening soup loaded with cream and cheese. In fact there is no cream added, the silky texture is simply from pureeing the vegetables.
The soup uses an entire head of cauliflower. I have stir fried some garlic, onion and the cauliflower till pink. This enhances the flavor of the vegetables. I have also fried few small florets of cauliflower and a few sliced garlic to golden brown, to add some crunch and for garnishing. This velvety, creamy, rich and oh-so-delicious soup is ready to serve in no time. Serve with crisp garlic flakes and a sprinkle of pepper on top.
You can also try our other soup recipes like Tomato Soup, Vegetable and Crispy Rice Soup and Wonton Soup.
Yield: 4 cups
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Cauliflower Soup
1 head cauliflower, cut into florets
2 tablespoon small cauliflower florets
4 cloves garlic
4 cloves garlic sliced thin
1 onion, finely chopped
1 potato peeled and grated
1 teaspoon olive oil
1 tablespoon butter
1 cup milk + more if required
1 tablespoon cream (optional)
1/4 teaspoon ground nutmeg
1 teaspoons salt
1/2 teaspoon ground white pepper
Oil for frying
A few springs of parsley to garnish
2 tablespoon grated cheese of your choice (optional)
Directions for Soup
- Heat the butter and olive oil in a large saucepan over medium heat. Add the garlic and chopped onion and stir till golden brown.
- Add the cauliflower and cook for 5 minute.
- Now transfer the vegetables in a pressure cooker.
- Add grated potato, salt and 2 cups of water.
- Pressure cook on medium heat for 10 minutes.
- Cool and make a pure by a hand blender or in a blender.
- Transfer in a pot and bring to boil on low heat.
- Stir in the milk, pepper and nutmeg.
- Cook for 5 minutes.
- Adjust the thickness by adding more milk if required.
- Stir in the cream and cheese, only if you are using these as an ingredients.
- Fry the cauliflower florets till golden brown
- Fry the sliced garlic on low heat till crisp and brown.
- Just before serving mix the fried cauliflower in the soup.
- Serve the soup topped with a few garlic flakes, a spring of parsley and grated cheese.
Note: You can bake the garlic slices and cauliflower florets drizzled with little oil, instead of frying.
