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Joy is homemade

Easy Creamy Cauliflower Soup

Discover this delicious creamy cauliflower soup, to prepare on those cold winter evenings!.

Start cooking

Details

13

Ingredients

12

Steps

Time

10'

Prep

25'

Cooking

35'

Total

Ingredients

  • 54golive oil
  • 1 medium (110g)white onion, diced
  • 9 ggarlic cloves, peeled and mined
  • 72gcarrot, ½ ” quarter chop
  • 80gcelery stalks, ½” chop
  • 600gcauliflower, broken into florets
  • 550 mLbroth of choice
  • 1 teaspoonsalt
  • 1 teaspoonpepper
  • ½ teaspoonlemon zest
  • ⅛ teaspoonnutmeg
  • 120 mlheavy cream
  • 15gpacked fresh italian parsley, minced
Make it now
  • Step 1

    Heat your dutch oven on medium high heat and add olive oil to hot pan.

  • Step 2

    Add the onions, garlic, carrots and celery and, stirring constantly, saute until onions are translucent, about four minutes.

  • Step 3

    Add cauliflower and broth to the pot. Stir mixture to fully incorporate all ingredients, reduce heat to medium, and cover the pot.

  • Step 4

    Allow to simmer for 15-20 minutes, or until cauliflower is fork tender.

  • Step 5

    Turn off heat and add heavy cream, salt, pepper,nutmeg and lemon zest.

  • Step 6

    Fit the pan guard onto your KitchenAid® Cordless Hand Blender blending arm, then attach the arm to the motor body.

  • Step 7

    Fully submerge the blending arm into the soup and, with arm at a slight angle in the soup, press the variable speed controller for 2 seconds.

  • Step 8

    Submerge the blending arm in a different part of the pot and, while holding it at a slight angle, press the variable speed controller for 2 more seconds.

  • Step 9

    Proceed to blend portions of the soup in 2 second intervals until soup is creamy and some cauliflower florets remain for texture.

  • Step 10

    Remove the blender from the soup.

  • Step 11

    Stir in minced parsley and serve hot.

  • TIP

    This soup can be blended to desired consistency, including a completely smooth soup.

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Easy Creamy Cauliflower Soup

Step 1

Heat your dutch oven on medium high heat and add olive oil to hot pan.

Step 2

Add the onions, garlic, carrots and celery and, stirring constantly, saute until onions are translucent, about four minutes.

Step 3

Add cauliflower and broth to the pot. Stir mixture to fully incorporate all ingredients, reduce heat to medium, and cover the pot.

Step 4

Allow to simmer for 15-20 minutes, or until cauliflower is fork tender.

Step 5

Turn off heat and add heavy cream, salt, pepper,nutmeg and lemon zest.

Step 6

Fit the pan guard onto your KitchenAid® Cordless Hand Blender blending arm, then attach the arm to the motor body.

Step 7

Fully submerge the blending arm into the soup and, with arm at a slight angle in the soup, press the variable speed controller for 2 seconds.

Step 8

Submerge the blending arm in a different part of the pot and, while holding it at a slight angle, press the variable speed controller for 2 more seconds.

Step 9

Proceed to blend portions of the soup in 2 second intervals until soup is creamy and some cauliflower florets remain for texture.

Step 10

Remove the blender from the soup.

Step 11

Stir in minced parsley and serve hot.

TIP

This soup can be blended to desired consistency, including a completely smooth soup.

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