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7) Creamy Cauliflower and Garlic Soup with Parmesan

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower chopped (about 6 cups florets)
  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup low-fat milk or unsweetened almond milk
  • 1/2 cup grated Parmesan plus extra for serving
  • 1 tsp salt 1/2 tsp black pepper
  • 1/4 tsp nutmeg optional
  • 2 tbsp chopped chives or parsley for garnish

Method
 

  1. Sauté onion in oil or butter over medium heat until soft, 5–7 minutes. Add garlic and cook 1 minute.
  2. Add cauliflower and broth; bring to a boil, then simmer until cauliflower is very tender, about 15–20 minutes.
  3. Use an immersion blender until smooth, or carefully purée in batches in a blender.
  4. Stir in milk and Parmesan; heat gently until warmed through. Season with salt, pepper, and nutmeg.
  5. Serve topped with extra Parmesan and chives. Reheat gently; avoid boiling after adding milk.