Creamy Cauliflower Soup 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This creamy cauliflower soup is the perfect comfort food on cold and rainy autumn and winter evenings. 
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ large white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cauliflower heads (about 1lb 10 ounces (760g) each), stems removed and roughly chopped
  • 2 medium potatoes, peeled and chopped
  • 8 cups vegetable broth 
  • ¼ teaspoon salt
  • 1 cup (65g) freshly grated Parmesan cheese
  • ⅓ cup (80ml) heavy cream (optional)
  • ¼ teaspoon dried parsley or a handful of fresh parsley (optional)
  • Salt and freshly grated black pepper, to taste
Instructions
  1. In a large pot, sautè the onion and garlic over medium-low heat in the extra virgin olive oil, until translucent but not brown; 4-5 minutes.
  2. Add the cauliflower, potatoes, vegetable broth and ¼ teaspoon salt. Cover and bring to a boil. Reduce the heat and simmer until the cauliflower and potatoes can be pierced with a fork; about 10-15 minutes. 
  3. In a blender or with a handheld immersion mixer, purée the vegetables until smooth. Return to the pot, add the cream, Parmesan cheese and stir over high heat until the soup just begins to boil. Taste and adjust with salt and freshly grated black pepper. 
  4. Ladle into bowls and garnish with parsley, a dollop of Greek yogurt or drizzle of cream and chopped chives. 
  5. Adapted from Kitchen Sanctuary
Recipe by Italicana Kitchen at https://italicanakitchen.com/creamy-cauliflower-soup/