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a bowl of cauliflower soup served in a bowl on top of a blue table
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Cauliflower Soup Recipe

A warm and creamy cauliflower soup recipe
Course Main
Cuisine Australian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 serves
Calories 387kcal
Author Peter G

Ingredients

  • 1 cauliflower medium sized, outer leaves removed, cut into florets
  • 1 onion diced
  • 2 cloves garlic crushed
  • 50 grams butter
  • 250 mls chicken stock can substitute with veggie stock or water
  • 250 mls milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon cream (optional)

Instructions

  • Saute the onion and garlic in the butter until softened over a medium heat. Add the florets and stir through the garlic/onion mixture for a few minutes.
  • Add the stock and milk and season with salt and pepper.
  • Bring the mixture to the boil and then let it simmer for 20-30 mins. (florets will be tender).
  • Using a handy stick blender, whizz everything up until you have a nice smooth consistency. Add the cream to achieve a lovely, extra smooth, velvety texture
  • Serve with a generous amount of grated Parmigiano Reggiano on top.

Nutrition

Serving: 1serve | Calories: 387kcal | Carbohydrates: 28g | Protein: 12g | Fat: 27g | Saturated Fat: 16g