Cream of Cauliflower Soup with Cardamom
Indulge in the velvety elegance of Cream of Cauliflower Soup with Cardamom, a sophisticated twist on classic comfort food. This creamy soup showcases tender cauliflower simmered to perfection in a fragrant base of sautéed onions, garlic, and whole cardamom pods, delivering a subtle, aromatic warmth. Blended into a rich, silky texture, it is finished with a touch of heavy cream for luxurious depth. Perfectly seasoned with a hint of salt and black pepper, this recipe is elevated with optional garnishes like fresh thyme and a drizzle of olive oil for a pop of freshness and visual appeal. Ideal as an appetizer or a light meal, this easy-to-make soup is ready in just 45 minutes and packed with flavor that’s anything but ordinary.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (about 1.5 pounds) Cauliflower
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 6 Cardamom pods
- 3 tablespoons Unsalted butter
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 2 sprigs for garnish Fresh thyme (optional)
- 1 tablespoon for finishing Olive oil (optional)
Instructions
Wash the cauliflower thoroughly and break it into small florets. Set aside.
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cardamom pods, and cook for another 1-2 minutes until fragrant.
Add the cauliflower florets to the pot and stir well to coat them in the butter and aromatics.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the cauliflower is very tender.
Remove the cardamom pods from the soup. Use an immersion blender to puree the soup until smooth, or transfer the soup to a countertop blender in batches to puree.
Return the soup to the pot (if blended separately) and stir in the heavy cream. Heat gently over low heat, but do not let it boil.
Season the soup with salt and ground black pepper to taste.
Serve the soup hot, garnished with fresh thyme sprigs and a drizzle of olive oil for an extra layer of flavor, if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5728 mg | 249% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 32.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4141 mg | 88% | |
*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.
