Cauliflower and Nutmeg Soup
Velvety and comforting, this Cauliflower and Nutmeg Soup is a cozy bowl of goodness that’s as elegant as it is easy to make. Featuring tender cauliflower simmered in a rich vegetable stock and blended to silky perfection, this recipe is elevated by the subtle warmth of freshly grated nutmeg and a splash of luscious heavy cream. With sautéed onion and garlic building the flavor base, every spoonful offers a perfect harmony of savory and aromatic notes. Ready in just 45 minutes, this creamy soup is ideal for weeknight dinners or as a starter for special occasions. Garnish with fresh parsley for a pop of color and serve it alongside crusty bread for an irresistibly satisfying meal. Perfect for lovers of comforting soups, this recipe is a must-try for its simplicity, rich flavor, and wholesome ingredients!
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Recipe Information
Ingredients
- 1 head (approximately 1.5 lbs) Cauliflower
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 0.25 teaspoon (freshly grated, if possible) Nutmeg
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Prepare the cauliflower by removing the leaves and core, then breaking it into florets. Rinse well and set aside.
In a large soup pot, heat the olive oil and butter over medium heat until the butter is melted and begins to foam.
Add the diced onion to the pot and sauté for 4-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the cauliflower florets to the pot and stir to coat them in the onion and garlic mixture.
Pour in the vegetable stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes, or until the cauliflower is tender and can be pierced easily with a fork.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and puree until smooth, then return it to the pot.
Stir in the heavy cream and sprinkle in the freshly grated nutmeg, salt, and black pepper. Adjust the seasoning to taste.
Allow the soup to simmer gently for another 5 minutes to let the flavors meld together.
Ladle the soup into bowls, garnish with chopped fresh parsley (if desired), and serve warm.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 34.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4162 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
