Garlic Cauliflower Cream Soup
A delicate and easy-to-make soup; Serve it as a light meal with bread or as a warming starter: Fry garlic cloves from at least two bulbs(!), sauté onions, and cauliflower, add boiling water and cook just until softened, grind and season. Serve with chopped black olives, chives, croutons, and chili flakes. In my experience, since the soup has a strong taste of "MORE" - one round is usually not enough. Therefore you may seriously consider doubling the quantities (worst scenario, divide into portions and freeze).
Ingredients
- 100 gram vegan butter
- 2 chopped onions
- garlic cloves of 2 bulbs
- 1 Cauliflower of medium size washed and separated into florets.
- 4-6 cups boiling water
- salt, ground black pepper, nutmeg
Instructions
- Melt butter in a large saucepan
- Add garlic and fry just until golden
- Add the chopped onion and fry for 2-3 minutes until translucent.
- Add the cauliflower florets and cook for two minutes while stirring.
- Add boiling water; Bring to a boil, cover, and cook on low heat for about 20 minutes or until the cauliflower softens.
- Grind the soup with a stick blender; Add more boiling water if necessary until the desired degree of thickness is obtained; Season with salt, pepper, and nutmeg to taste.
- Serve with chopped black olives, chopped chives, mini croutons, and chili flakes.
Tried this recipe?Let us know how it was!