Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced shallots
- 2 diced carrots
- 2 diced stalks celery
- 3 cloves garlic, grated or minced
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 head cauliflower (about 2 pounds), cut into florets
- 4 cups low sodium vegetable broth
- 2 sprigs fresh thyme
- 1 parmesan cheese rind (optional)
- 2 cups milk
- 1/2 cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add shallots, carrots, and celery; sauté for 3-4 minutes until softened.
- Add garlic, salt, and pepper, and sauté for 1 more minute.
- Stir in cauliflower, Italian seasoning, and nutmeg; mix well.
- Pour in vegetable broth and add parmesan rind and thyme; bring to a boil, then simmer for 20-25 minutes.
- Remove the rind and thyme; purée the soup until smooth.
- Stir in milk and parmesan cheese, then simmer for a few extra minutes.
- Serve garnished with fresh thyme or additional parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegan version, substitute milk with almond or coconut milk and omit parmesan cheese.
Adjust thickness by controlling the amount of milk added.
Frozen cauliflower can be used; reduce cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 6
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 8
- Cholesterol: 20