Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
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)

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)

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.