Cauliflower Soup with Cream

On cold days, this creamy cauliflower soup is a great way to stay warm and healthy. The cauliflower is cooked slowly until it’s soft, and then it’s mixed into a base that is smooth and creamy. This soup is a tasty and flexible meal that everyone can enjoy because you can make it without dairy by using coconut milk.

Ten minutes to get ready.
It takes 25 minutes to cook.
35 minutes all together

INGREDIENTS:

1 big head of cauliflower, cut up into small pieces
2 stick of butter or olive oil
1 small onion, cut up
Two cloves of chopped garlic
4 cups chicken or vegetable broth
1 cup heavy cream (or coconut milk if you don’t want dairy)
Add salt and pepper to taste.
Sprinkle with fresh herbs or parsley

DIRECTIONS:

Heat 2 tablespoons of olive oil or butter over medium heat in a big pot. Add the onion and garlic and cook them until they are soft.
Put in the diced onion and cook for three to four minutes, until the onion gets soft.
After you add the chopped garlic, cook for one more minute or until the food smells good.
Bring the cauliflower pieces to a boil and then add them to the pot.
Add the 4 cups of chicken or veggie stock …