Creamy Onion Cauliflower (Print Version)

A comforting blend of onions and cauliflower offering a velvety, low-carb, vegetarian dish.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 21 oz), cut into florets
02 - 2 large yellow onions, sliced
03 - 2 cloves garlic, minced
04 - 1 stalk celery, chopped

→ Liquids

05 - 4 cups low-sodium vegetable broth
06 - 1 cup unsweetened almond milk or heavy cream

→ Fats and Seasonings

07 - 2 tablespoons olive oil or unsalted butter
08 - 1/2 teaspoon sea salt, plus more to taste
09 - 1/4 teaspoon ground white or black pepper
10 - Pinch of freshly grated nutmeg, optional

→ Garnish

11 - Chopped chives or parsley, optional
12 - Swirl of cream or olive oil, optional

# Step-by-Step:

01 - Heat olive oil or butter in a large pot over medium heat. Add onions and celery, sautéing for 8 to 10 minutes until onions are soft and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets and sauté for 2 minutes.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until cauliflower is very tender.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in almond milk or cream, salt, pepper, and nutmeg if using. Warm gently over low heat and adjust seasoning to taste.
07 - Ladle into bowls and serve hot, garnished with chives, parsley, or a swirl of cream if desired.

# Expert Tips:

01 -
  • It tastes like a restaurant soup but comes together in under an hour with ingredients you probably already have.
  • The cauliflower disappears into the blend, making this a sneaky way to eat more vegetables without any gritty texture.
  • One bowl somehow manages to be both light and deeply satisfying, especially on days when you're watching what you eat.
02 -
  • Don't skip the initial sauté of onions and celery because rushing through it means you lose the natural sweetness that makes this soup special instead of just another vegetable puree.
  • The immersion blender changes everything, turning a slightly thick vegetable mixture into something that tastes restaurant quality, so it's genuinely worth the small investment if you don't have one.
03 -
  • Taste the broth before you use it because some brands are quite salty and will throw off your seasoning calculations partway through cooking.
  • That tiny pinch of nutmeg is what elevates this from simple to interesting, but add it to the milk before stirring into the soup so it distributes evenly instead of settling to the bottom.
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