Entrée: United States – Creamy Cauliflower Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 large head cauliflower, chopped
1 tbsp (15 ml) olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups (960 ml) vegetable broth
1 cup (240 ml) heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
2. Add the chopped cauliflower to the pot, followed by the vegetable broth. Bring to a boil, reduce heat, and simmer until the cauliflower is very tender, about 20 minutes.
3. Using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste.
4. Cook for a few more minutes until heated through, then serve hot, garnished with freshly chopped parsley.