Creamy Cauliflower Soup

November 13, 2017

A recipe for a simple winter soup that  takes advantage of the
flavor  and texture. of  cauliflower. This soup doesn’t need to
simmer all day. It's a fast ,fresh, healthy and satisfying recipe. 




Preparation Time:  30 minutes

Yield:  Four Servings


2 Tbsp Lucero Garlic Infused Olive Oil or your choice

Lucero Single Variety Extra Virgin Olive Oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 potato, chopped

1 large cauliflower, cut into florets

1 1/4 cup poultry stock

1 1/4 cup milk

1 pinch nutmeg

sage leaves for garnish

Maldon Flake Salt

black pepper




1-  Heat 2 Tbsp Lucero Garlic Olive Oil in 4 quart saucepan.

Add chopped onion and cook until soft, but not brown, about

5 mins. Add chopped garlic cloves.


2-  Place cauliflower florets and chopped potato in the saucepan,

followed by soup stock and milk, and bring to a gentle boil.


3-  Turn down the heat, cover the mixture, and simmer for 15

 to 20 mins. or until the cauliflower is soft.


4-  Puree the mixture and add the nutmeg. Season to taste

with  salt and pepper.


5-  Add sautéed sage leaves and another swirl of olive oil for

serving. Enjoy with warm, crusty bread.



Thoughts : Cauliflower is a wonderful cruciferous vegetable to

enjoy all year. Steamed, sautéed, or perhaps breaded and

fried as a cauliflower steak ..try something new!





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