Cream of Cauliflower Soup
Cozy Up with Creamy Cauliflower and Artichoke Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for a Creamy Cauliflower and Artichoke Soup that’s not only delicious but also surprisingly easy to make! This soup is perfect for a light lunch, a satisfying dinner, or even a cozy weekend brunch. It’s packed with flavor, incredibly creamy (without relying on heavy cream!), and a fantastic way to sneak in some extra veggies.
This recipe beautifully highlights the subtle sweetness of cauliflower, perfectly complemented by the delicate flavor of artichoke. The fresh herbs add a lovely aromatic touch, and a squeeze of lemon brightens everything up. It’s a vegetarian delight that even meat-eaters will adore!
What makes this soup special?
- Simple Ingredients: You likely already have many of these ingredients in your pantry.
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
- Healthy & Flavorful: Packed with nutrients and bursting with deliciousness.
- Versatile: Enjoy it as a starter, a main course, or a side dish.
Tips for the Best Creamy Cauliflower and Artichoke Soup:
- Don’t Overcook the Cauliflower: You want it tender, but not mushy. This will help maintain a good texture in the final soup.
- Use Good Quality Vegetable Stock: The stock is the base of the flavor, so choose a flavorful one.
- Fresh Herbs are Key: While dried herbs can work in a pinch, fresh thyme or sage really elevate the flavor.
- Lemon Zest is Your Friend: A little lemon zest adds a bright, zesty flavor that complements the cauliflower and artichoke beautifully.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with 1 tablespoon of grapeseed oil or another vegan-friendly oil.
Q: Can I add other vegetables to this soup?
A: Yes! Spinach, kale, or leeks would all be delicious additions.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made 1-2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: What if I don’t have an immersion blender?
A: No problem! You can puree the soup in batches using a regular blender. Just be careful when blending hot liquids.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
We hope you enjoy this comforting and flavorful Creamy Cauliflower and Artichoke Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Creamy Cauliflower and Artichoke Soup
Ingredients
- 1 head cauliflower Cut into small florets
- 1 pat butter Or 1 tablespoon of grapeseed oil for vegan option
- 1 Vidalia onion Thinly sliced
- 2 cloves garlic Minced
- 6 cups vegetable stock
- few sprigs fresh thyme or sage
- to taste sea salt and pepper
- 1 lemon
Instructions
- Cut cauliflower into small florets.
- In a medium saucepan, add onions, garlic and herbs until softened.
- Add cauliflower and a touch of water. Sautee until cauliflower is tender.
- Add cooked cauliflower, garlic and onions to vegetable stock in large stockpot.
- Bring mixture to boil, then simmer for 15 minutes.
- Puree by batch in a blender or use an immersion blender.
- Season with salt and pepper and blast with squeeze of fresh lemon juice and zest.
- Serve hot.
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