Creamy Cauliflower Soup (Print Version)
# Ingredients:
01 -
1 medium red onion, diced.
02 -
1 big cauliflower (about 2 pounds), broken into pieces.
03 -
¼ teaspoon of ground nutmeg.
04 -
3 tablespoons of olive oil, split.
05 -
4 cups of vegetable stock.
06 -
2 garlic cloves, finely chopped.
07 -
A pinch of salt (adjust later if needed).
08 -
2 tablespoons of parsley, chives, or green onions to top it off.
09 -
1 tablespoon of lemon juice.
10 -
2 tablespoons of unsalted butter.
# Instructions:
01 -
Coat the cauliflower with a couple of tablespoons of oil and a bit of salt. Pop it in the oven at 425°F for 25–35 minutes, stirring at the halfway point. Roast until edges get golden and crisp.
02 -
Heat the rest of the oil and cook the onion on medium for about 5 to 7 minutes. Toss in garlic and stir it around for about 30 seconds. Then pour in the stock.
03 -
Set aside 4 florets to decorate later. Add the rest into the pot and let it gently cook for 20 minutes.
04 -
Let it cool slightly before blending. Mix everything with the butter until creamy. Add lemon juice and sprinkle the nutmeg in.
05 -
Taste and adjust salt if needed. Put the saved florets on top, sprinkle with herbs, and serve up!
# Notes:
01 -
Swap butter with cashews for a vegan version.
02 -
Stays fresh in the fridge for up to 4 days.
03 -
Good for freezing, lasts for months.