Creamy Cauliflower Soup

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Cauliflower is a very versatile food that can be prepared in a variety of versions. How to rice cauliflower gratin with sausage, stuffed, baked, breaded, such as soufflé and soup. That's it! Such a delicious soup that is full of texture and a flavor that is different but delicious. Come learn with us to make this soup!

Ingredients

• 1 head of cauliflower, cut into floretes
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 2 medium potatoes, chopped into small cubes
• 1 litre of vegetable stock (or water)
• 2 tablespoons vegetable oil or olive oil
• 1/2 cup heavy cream or coconut milk (optional for the soup more creamy)
• 1/2 tsp. nutmeg (optional)
• Salt and pepper to taste.
• 1/4 cup parsley (parsley and chives), chopped into the end
• Grated parmesan cheese (optional, for serving)

Preparation:

• Cutting the cauliflower into floretes e-book.
• Finely chop the onion and the garlic, and dice the potatoes into small cubes.
• In a large saute pan, heat the olive oil or olive oil over medium-high heat.
• Add the onion and garlic and sauté over medium heat until they are soft and lightly browned.
• Add the potatoes and the cauliflower florets in the pan. Stir-fry for a few minutes, stirring from time to time.
• Pour in the vegetable stock (or water) over the vegetables in the pan.
• Raise the heat until it starts to boil, then reduce heat to medium-low.
• Simmer the soup for about 20 to 25 minutes, or until the cauliflower and potatoes, and they are, well, soft.
• Use a mix of immersion to process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
• If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
• Season with salt, pepper, and nutmeg (if using).
• Add the parsley, chopped, and mix.
• Serve the soup hot, sprinkled with grated parmesan cheese, if desired.

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