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.
Servings: 4
Calories: 89kcal
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: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 381mg | Potassium: 136mg | Fiber: 1g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg