Cauliflower Soup

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Cauliflower Soup
Servings
Ingredients
  • 2 Tbsp olive or canola oil
  • 1 large onion chopped
  • 1 large head of cauliflower or 2 smaller heads, broken into small florets
  • 2 cloves garlic minced
  • 1 tsp dried thyme optional
  • 2 cups chicken or vegetable broth low-sodium preferred
  • 2 cups milk
  • Pepper, nutmeg (optional) and salt to taste nutmeg (optional) and salt to taste
Servings
Ingredients
  • 2 Tbsp olive or canola oil
  • 1 large onion chopped
  • 1 large head of cauliflower or 2 smaller heads, broken into small florets
  • 2 cloves garlic minced
  • 1 tsp dried thyme optional
  • 2 cups chicken or vegetable broth low-sodium preferred
  • 2 cups milk
  • Pepper, nutmeg (optional) and salt to taste nutmeg (optional) and salt to taste
Instructions
  1. In a large pot, heat the oil and stir in the diced onion. Cook for a few minutes until the onion begins to soften.
  2. Stir in the garlic and cauliflower florets.
  3. Add the broth and bring to a boil.
  4. Reduce heat to a simmer and cook for about 15 - 20 minutes or until the cauliflower is tender.
  5. Add half of the milk and use a potato masher or a blender to mash or blend the cauliflower. Make the soup as chunky or as smooth as you like. Add as much additional milk as you like.
  6. Add pepper, nutmeg (optional) and salt to taste. If your broth is not low-sodium, you might not need any additional salt.
Recipe Notes

You can also add some broccoli or potato to the soup.