Cauliflower cream soup

Cauliflower cream soup is a smooth, velvety soup that highlights the delicate flavor of cauliflower. It's a great choice for a light yet satisfying meal, and it's also perfect for those looking for a low-carb or vegetarian option. Here’s a classic recipe for a creamy cauliflower soup:

Ingredients:

• 1 large cauliflower (cut into florets)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons butter or olive oil
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium potato (peeled and diced, optional, for extra creaminess)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper (to taste)
• Fresh parsley or chives (for garnish)
• Grated cheese (optional, for garnish)

Instructions:

1. Sauté the vegetables:

   • In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

2. Cook the cauliflower:

   • Add the cauliflower florets (and diced potato, if using) to the pot. Stir well and cook for another 5 minutes.

3. Add broth and seasonings:

   • Pour in the broth and add the thyme. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the cauliflower (and potato, if used) is tender.

4. Blend the soup:

   • Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

5. Add cream and adjust seasoning:

   • Return the blended soup to the pot if needed. Stir in the heavy cream and heat through. Taste and adjust seasoning with salt and pepper.

6. Serve:

   • Ladle the soup into bowls and garnish with fresh parsley or chives. If desired, sprinkle with grated cheese for extra richness.

Tips:

• Flavor Boost: For added depth of flavor, consider adding a splash of white wine or a squeeze of lemon juice before serving.
• Texture: For a chunky texture, reserve some of the cooked cauliflower florets before blending and stir them back into the soup.
• Vegan Version: Use vegetable broth and coconut milk or almond milk instead of heavy cream to make the soup vegan.

This cauliflower cream soup is comforting and nutritious, with a creamy texture that makes it a perfect choice for a light lunch or a starter for dinner.