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5
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Cream Of Cauliflower Soup
This Cream of Cauliflower Soup is so wonderfully creamy without any added cream. It's delicate flavors and thick consistency makes it a great light meal.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
Calories:
89
kcal
Author:
Jyothi Rajesh
Ingredients
1
medium sized cauliflower
5
cloves
garlic
1
medium sized white onions
1
cup
milk
1 to 1 ½
cup
vegetable/chicken stock
Salt to taste
White pepper powder to taste
1
tablespoon
olive oil
For garnish
Crushed pepper
Olive oil
Fresh thyme
Instructions
Start by removing all the green leafy parts on cauliflower. Rinse cauliflower under running tap.
Then chop cauliflower into medium sized pieces.
In a deep bottomed pan heat olive oil.
Saute onions and garlic for a minute ( do not let it brown).
Then add chopped cauliflower and saute and cook for 2 to 3 minutes.
Add chicken stock and bring it to boil. Season with salt, pepper. Cover and cook until cauliflower is fully cooked and tender.
Add milk and let it simmer for 2 minutes.
Remove pan from heat. Using hand blender blend into smooth consistency.
Place soup back on stove and warm it up if soup isn't hot enough to serve.
Pour into serving bowls. Garnish with crushed pepper, drizzle of olive oil and few thyme leaves.
Serve immediately with warm toasted crusty bread or with cheese sandwich.
Nutrition
Calories:
89
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
381
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
287
IU
|
Vitamin C:
3
mg
|
Calcium:
82
mg
|
Iron:
1
mg