Cauliflower Soup
A quick and creamy cauliflower soup that's perfect for a cozy weeknight dinner. Ready in about 20 minutes with simple ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 120
- Protein
- 4g
Ingredients
- 1 head cauliflower
- 1 medium onion
- 4 cups vegetable broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Add the 1 head of cauliflower (cut into florets) and the 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender, about 10 minutes.
- 3
Using an immersion blender, puree the soup until smooth and creamy. Season with the 0.5 tsp salt and 0.25 tsp black pepper.
- 4
Ladle into bowls and top with fresh herbs if desired. Serve hot.
Tools you’ll need
- large pot
- immersion blender
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