Description
A comforting cauliflower soup that combines fresh ingredients for a delightful and warm family dish.
Ingredients
- 1 large cauliflower
- 1 onion
- 1 clove of garlic
- 200 g potatoes
- 2 tablespoons vegetable oil
- 1 liter vegetable broth
- 150 ml heavy cream
- 1 lemon
- A pinch of nutmeg
- Salt and pepper
- ¼ cauliflower (for garnish)
- 1 tablespoon vegetable oil (for roasting)
- Fresh chives (for garnish)
Instructions
- Remove the leaves from the cauliflower and cut it into large florets, washing them thoroughly.
- Finely chop the onion and garlic; peel and cut the potatoes into rough chunks.
- Heat vegetable oil in a pot over medium heat, then add the chopped onions and garlic, sautéing until soft and translucent.
- Add the cauliflower florets and potato pieces, sautéing briefly to soak up the flavors.
- Pour in the vegetable broth, cover the pot, and bring to a simmer. Cook for about 20 minutes until vegetables are tender.
- Blend the soup until smooth, then stir in heavy cream, lemon juice, nutmeg, and season to taste.
- For added texture, cut a quarter of cauliflower into small florets, toss with oil, roast at 170°C (340°F) for about 20 minutes until golden brown.
- Serve warm, garnished with roasted cauliflower, a dollop of cream, and chopped chives.
Notes
For a lighter version, substitute some heavy cream with more vegetable broth. Add fresh herbs or spices to enhance flavor.
