A velvety cauliflower soup that is both nourishing and comforting, perfect for summer meals.

Scale

1 medium head of cauliflower

1 large onion

2 cloves of garlic

4 cups of vegetable broth

1 cup of milk or dairy alternative

Salt and pepper to taste

1 tablespoon of olive oil

Optional garnishes: fresh parsley or chives, drizzle of olive oil, or a spoonful of sour cream

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
Chop the cauliflower into small florets and add to the pot, stirring to coat them with the mixture. Cook for about 3 minutes.
Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until cauliflower is tender.
Using an immersion blender, puree the soup until smooth. Allow to cool slightly if using a standard blender.
Stir in milk or dairy alternative, and season with salt and pepper to taste.
Ladle into bowls, add desired garnishes, and serve warm.

Avoid overcooking the cauliflower for the best texture and remember to sauté the onions and garlic for depth of flavor.

Keywords: cauliflower soup, vegan soup, healthy recipe, comfort food, summer meal