Creamy Cauliflower Soup
This is a classic creamy cauliflower soup recipe, lightened up. It has all the warm flavors that come with sweet cooked cauliflower and nutmeg, along with sautéed onions, leeks and celery for some added depth. I use milk, to lighten things up, but you can, of course, use cream if you’re feeling indulgent….
  • CourseSoup
Servings Prep Time
4People 20Minutes
Cook Time
30Minutes
Servings Prep Time
4People 20Minutes
Cook Time
30Minutes
Ingredients
  • 2TBS Butteror olive oil
  • 1 Leekwashed well and sliced into rounds
  • 1 Oniondiced
  • 3Stalks Celerysliced
  • salt and pepper to taste
  • ¼tsp nutmeg
  • 1Head Cauliflowercut into florettes
  • 4Cups Vegetable brothor water
  • 2Cups Milk
Instructions
  1. Heat a large Dutch oven over medium high heat with butter or olive oil.
  2. Sautee the leeks, onions and celery, along with salt and pepper for 10 minutes, until softened, but not browned.
  3. Add the nutmeg and stir.
  4. Add the cauliflower, broth/water, milk and bring to a simmer, and lower the temperature, so that it is lightly simmering, but the milk does not boil over.
  5. Cook until the cauliflower is very soft.
  6. Using an immersion blender, blend the soup until creamy.