Cauliflower Soup without Cream
95kcal
Equipment
- a spatula
Ingredients
- 2½ pounds cauliflower florets
- 1½ cups diced yellow onion
- 2 oz sliced garlic
- 1 large rosemary sprig
- 2 tablespoons olive oil
- 1 teaspoon salt (or more to taste)
- black pepper (to taste)
- 1 quart (4 cups) broth
Method
- In a Dutch oven, heat oil over moderately low heat. Add onion, garlic, rosemary, a pinch of salt, and black pepper. Cook and stir often for 4-5 minutes until onion and garlic soften, then remove rosemary.
- Add the cauliflower florets to the pot and cover the pot. Let them cook for 15 minutes. Stirring occasionally.
- Pour broth into the pot and bring it to a boil over high heat. Then, reduce the heat to low, cover, and let it simmer for approximately 10 minutes, until the florets are tender.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. Taste and adjust seasoning with more salt and pepper if necessary.
Nutrition
Calories95kcalCarbohydrates14gProtein4gFat4gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat3gSodium809mgPotassium496mgFiber3gSugar5gVitamin A253IUVitamin C73mgCalcium51mgIron1mg
Notes
Evenly Chop Cauliflower: Aim for evenly sized cauliflower florets to ensure they cook at the same rate. To expedite the cooking process, chop the cauliflower into small florets. This allows for quicker and more even cooking, ensuring that the cauliflower becomes tender in less time, making your preparation faster and more efficient.
Adjust Consistency: If the soup is too thick, you can thin it out with a little extra broth or water. Conversely, if it's too thin, you can simmer it for a few more minutes to reduce and thicken.
Storage. Transfer the soup into an airtight container or a resealable plastic bag, leaving some space at the top for expansion. Place the container in the refrigerator and store it for up to 3-4 days or in the freezer for up to 2-3 months.