Cauliflower Soup Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 cups cauliflower florets
- 1 small carrot peeled and diced
- 2 garlic cloves
- ⅓ cup diced onion
- ¼ teaspoon ground cumin
- 6 cups vegetable or chicken broth
- 1 bay leaf
- salt and pepper
- ¾ cup heavy cream
- ¾ cup cheddar cheese grated
- ⅓ cup parmesan cheese grated
- Red pepper flakes for garnish
Instructions
- Melt the butter and olive oil in a medium pot. Add the onion and garlic and cook for about 3 minutes, stirring occasionally. Add the carrots and cauliflower florets. Stir well with a wooden spoon.
- Add the broth to the pot and bring to a boil, then reduce the heat to medium-low. Add the cumin, bay leaf and season with salt and pepper. Cover and cook for about 25 minutes.
- Remove the pan from the heat, discard the bay leaf and add the cheese. Stir well with a wooden spoon. Transfer the soup to a blender or using an immersion blender, blend the soup until smooth. Return the soup to the pot and add the cream. Stir and simmer for 5 minutes, season with salt and pepper and divide into serving bowls. Sprinkle red pepper flakes. Serve warm.
Nutrition
Calories: 367kcalCarbohydrates: 16gProtein: 12gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 78mgSodium: 1747mgPotassium: 522mgFiber: 3gSugar: 8gVitamin A: 4242IUVitamin C: 63mgCalcium: 322mgIron: 1mg
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