Creamy Cauliflower Soup
Learn how to make creamy cauliflower soup. Vegan and healthy soup.
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More SOUP recipes:
Broccoli soup: e
Pumpkin soup: C
Vegetable stock: 8
Ingredients:
1 large head of cauliflower (1.5kg)
1 large onion
1 potato
2-3 celery stalks
2 garlic cloves
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly ground nutmeg
2-3 tablespoons olive oil
7-8 cups (2.6-2.9L) vegetable/chicken stock (recipe: )
Directions:
1. Roughly chop onion, potato, celery stalk and garlic cloves. Cut cauliflower into florets.
2. In a large saucepan heat olive oil. Sauté onion, celery stalks and garlic cloves for 5 minutes over medium heat. Add potatoes and cauliflower florets.
3. Pour in the stock. Bring to a boil, reduce the heat to low and simmer until all the vegetables are tender. About 30-35 minutes. Add salt and pepper.
4. Puree the soup until smooth.
5. Add freshly ground nutmeg, check for seasoning, add salt if needed.
6. Simmer for 5-10min more.
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