Cauliflower Cream: Healthy Vegetarian Recipe

This cauliflower cream is a light, comforting vegetarian soup with a naturally smooth texture. Serve it as a starter or pair it with bread and a salad for a simple meal.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 medium potato, peeled and diced
• 1 tablespoon olive oil
• 750 ml vegetable broth, plus more if needed
• 100 ml milk, unsweetened plant-based milk or light cream
• Salt and black pepper to taste
• A pinch of ground nutmeg, optional

Preparation

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute without letting it burn.
3. Add the cauliflower, potato and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Blend the soup until completely smooth. Stir in the milk or cream and warm gently without boiling.
5. Season with salt, black pepper and nutmeg. Add a little more broth if you prefer a thinner consistency.

Serving Suggestions

Serve hot with toasted bread, chopped herbs, roasted cauliflower florets or a drizzle of olive oil. For a more substantial meal, accompany it with a bean salad or whole-grain sandwich.

Variations

• Vegan: Use unsweetened plant-based milk or omit the milk and blend in a small amount of extra broth.
• Extra savory: Add thyme, rosemary or a spoonful of nutritional yeast.
• With more protein: Blend in cooked white beans; add extra broth as needed.
• Spiced: Add curry powder, smoked paprika or red-pepper flakes while cooking the onion.

Storage

Allow leftovers to cool before refrigerating them in a covered container. Reheat gently on the stove, adding a splash of broth or milk if the soup has thickened.