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Creamy Cauliflower Soup with Nutmeg
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Source: https://recipheon.com/en/recipes/soups/creamy-cauliflower-soup-with-nutmeg
About this recipe
Creamy cauliflower soup with nutmeg is a velvety blend of cauliflower, potato, onion, vegetable broth, and cream. Cauliflower forms a mild, gently nutty base, potato thickens the soup, and cream gives it a smooth finish. A pinch of nutmeg pairs well with cauliflower and gives the soup a warmer, more home-style aroma. This simple soup makes a light lunch or first course; blend it patiently until smooth.
Ingredients
1 small head of cauliflower
1 onion
1 potato
800 ml vegetable broth
a pinch of nutmeg
2 tablespoons cream
Steps
Separate the cauliflower into florets, peel and dice the potato, and chop the onion.
Cook the onion for 4 minutes in about 50 ml of the 800 ml vegetable broth, until translucent.
Add the cauliflower, potato, and nutmeg, pour in the remaining broth, and cook for 15–20 minutes, until the vegetables are tender.
Pierce a piece of potato and a thicker piece of cauliflower with a fork: they should break apart easily under pressure. If they are hard, cook the vegetables longer. Remove the saucepan from the heat and purée with an immersion blender, keeping its head below the liquid's surface. Stop once no noticeable pieces remain.
Stir in the cream after blending and heat briefly without bringing the soup to a vigorous boil. Serve immediately.
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