Cauliflower Potage
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This creamy cauliflower potage is one of my go to weeknight dinners because it comes together in under an hour and costs just a few dollars to make. The beauty of cauliflower is that it's packed with vitamin C and fiber, making this soup both delicious and genuinely good for you. I love how the nutmeg adds a subtle warmth to balance the earthy vegetables, and the dairy free milk keeps it light without sacrificing that silky texture. It's the kind of comforting bowl that feels fancy enough for company but simple enough for a quiet Tuesday night at home.
Ella x
Ingredients
- 600 gcauliflower
- 2onion
- 3garlic
- 60 mlolive oil
- 400 mlchicken broth
- 1nutmeg(freshly grated)
- 2black pepper
- 1salt
- 200 mldairy-free milk
- 20 gbutter(optional)
- 1fresh parsley(optional)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Use a fan-assisted oven for crisper results.
- 2
Cut the cauliflower into florets and steam until tender, about 5 minutes.
Tip: Use a steamer basket to prevent cauliflower from getting soggy.
- 3
Sauté the onion and garlic in olive oil until softened.
Tip: Don't burn the garlic!
- 4
Add the steamed cauliflower, chicken broth, nutmeg, salt, and pepper to the pot.
Tip: Use a blender or immersion blender for a creamy soup.
- 5
Blend the soup until smooth, then stir in dairy-free milk.
Tip: Adjust the seasoning to taste.
- 6
If using butter, stir it in until melted.
Tip: This will add richness and depth to the soup.
- 7
Taste and adjust seasoning.
Tip: Garnish with fresh parsley for a pop of color.
- 8
Serve hot, with a dollop of butter if desired.
Tip: This is a comforting, indulgent treat.
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