Cream of Cauliflower Soup
A simple and comforting cream of cauliflower soup, perfect for a light lunch or starter.
Ingredients
- 1 medium head Cauliflower (Cut into florets)
- 2 tablespoons Butter
- 0.5 medium Onion (Sliced)
- 4 cups Vegetable Stock (Low sodium)
- 0.5 cup Heavy Cream (Optional, for extra creaminess)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
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Instructions
- 1In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes.
- 2Add the cauliflower florets and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is very tender.
- 3Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- 4Return the soup to the pot. Stir in the heavy cream (if using), salt, and pepper. Heat gently. Do not boil. Taste and adjust seasoning as needed. Serve hot.
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