Cauliflower Soup from L Islet
Indulge in the cozy, comforting flavors of "Cauliflower Soup from L Islet," a rich and velvety dish that's as nourishing as it is satisfying. This creamy soup combines the earthy sweetness of tender cauliflower and the heartiness of potatoes, blended to perfection with aromatic garlic, sautéed onions, and a hint of nutmeg for warmth. Simmered in a savory vegetable stock and enriched with a touch of heavy cream, it's a luxurious dish that feels indulgent yet wholesome. Garnished with fresh parsley and served with crusty bread, this one-pot wonder is perfect for any season, whether you're craving a light lunch or a comforting dinner. Ready in just 45 minutes, this easy cauliflower soup recipe is ideal for beginners and seasoned cooks alike. Don't miss this simple yet elegant way to elevate your soup game!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, peeled and diced potato
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 whole bay leaf
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 slices (optional, for serving) crusty bread
Instructions
Remove the leaves from the cauliflower and break it into small florets. Rinse thoroughly under cold water and set aside.
In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the potato cubes and cauliflower florets to the pot. Stir to combine and cook for 4 minutes.
Pour in the vegetable stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the cauliflower and potatoes are tender.
Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender, taking care not to overfill it.
Return the soup to the pot, and stir in the heavy cream, ground nutmeg, salt, and black pepper. Simmer for another 5 minutes on low heat.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.0 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1472 mg | 31% | |
*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.
