Cauliflower Soup is creamy and comforting, allowing the subtle nutty flavour of cauliflower to shine through a rich, smooth base. A small bowl of comforting goodness just on a chilly day while being the healthiest dish available, these cauliflower soup recipes for lunch, dinner, or a starter for a special meal can easily be prepared and are full of flavour. Fresh florets are cooked with saut ed onions and garlic to create the base of a cauliflower soup, allowing them to tenderise and release their natural sweetness. It is then simmered in a flavourful broth that might well include thyme or bay leaves to deepen it. A splash of cream or coconut milk makes it smooth, while a sprinkle of salt and freshly ground pepper adds flavour. To make it lighter, the soup can be thickened by blending the cooked cauliflower with potatoes or white beans to get a rich, creamy consistency without added cream. The finishing touch is garnishing with a sprig of fresh parsley, a drizzle of olive oil, or crunchy croutons for a delightful meal. This is the most straightforward cauliflower soup recipe, full of fibre, vitamins, and antioxidants coming from the cauliflower itself. It could be served with a crusty bread slice or on its own. Therefore, it is perfect for being included in your options for healthy, comforting fare that pleases vegetarians and non-vegetarians.

• 1 cauliflower
• Carrot
• 1 garlic
• 1/4 cup parsley
• 1/3 cup onion
• 1 tbsp butter
• 1/4 tsp nutmeg
• Salt
• 1/4 tsp black pepper

• Begin by melting one tablespoon of butter in a large pot over medium heat. The butter is a rich base that, when combined with the flavours of the soup, will enhance them.
• When the butter melts, add one crushed garlic clove and cook it for about 30 seconds as the fragrant steam from the garlic develops.
• The garlic will flavour the butter with its rich, savoury depth and form the base of this soup. Add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1 1/2 teaspoons salt; spices will warm and round off the soup.
• The nutmeg brings a sweetness that complements the raw flavours of the cauliflower; the black pepper is a light heat, and the salt brings out everything.
• Let the spices cook for another 30 seconds so they can bloom, and let all their aromatic oils off.
• With spices well distributed, add 6 cups of water to the pot and add the chopped head of cauliflower.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20 minutes while the cauliflower softens into a tender puree for this smooth soup.
• The cauliflower is done when tender and can easily be pierced with a fork.
• While roasting the cauliflower, use another small saucepan to cook the large carrot in enough water to cover the pieces of carrot over medium heat to just tender, which will take about 10-12 minutes. Let those cool and set those aside.
• Now that the cauliflower is tender, it is time to puree. In a blender, food processor, or immersion blender, puree the cauliflower and water until smooth and creamy.
• You must puree in batches in a traditional blender or food processor. It would come out silky, with a deep earthy flavour from the cauliflower as well as the warmth of spices.
• Once pureed, stir in the reserved carrots with 1/3 cup of chopped green onion and 1/4 cup of chopped parsley.
• Fold everything together until well combined to distribute the carrots and herbs throughout.
• And now, your recipe of cauliflower soup is ready to be served.