Ingredients
Equipment
Method
- Chop the cauliflower into florets, dice the onion, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and seasonings; sauté until onions are translucent and garlic is fragrant.
- Add the cauliflower florets to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth. Remove from heat and stir in optional sour cream. Adjust seasoning with salt and pepper. Serve hot.
Notes
- Tip 1: To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days.
- Tip 2: You can freeze this soup for up to two months. Just make sure to leave out the sour cream until you reheat it for the best texture.
- Tip 3: Serve this soup alongside a fresh salad or grilled cheese sandwiches for a classic combination that works beautifully.
- Tip 4: Try adding some spices like curry powder or cumin for a different flair. You can also toss in some roasted garlic for an extra punch.
- Tip 5: Consider topping your soup with roasted nuts or seeds for added crunch and texture.