Ingredients
- —300 g cauliflower, in florets
- —1 small onion, finely chopped
- —1 clove of garlic, pressed
- —400 ml vegetable or chicken broth (sugar-free and yeast-free)
- —1 tsp olive oil or ghee
- —Pepper, salt, nutmeg
- —Optional: 1 tbsp yogurt or cottage cheese for extra creaminess
- —Fresh chives or parsley, finely chopped
Instructions
Heat olive oil in a pan and sauté the onion and garlic for 2 minutes.
Add the cauliflower and briefly cook.
Pour in the broth and let it simmer gently for 10–12 minutes until the cauliflower is tender.
Blend the soup until smooth using a hand blender.
Season with pepper, salt, and nutmeg.
Serve warm, optionally with a spoonful of yogurt or cottage cheese on top.
Serving Tip
Delicious with a slice of rye crispbread or a touch of parsley oil. Serve in a bowl with a few small cauliflower florets as a topping and a drizzle of olive oil or herb oil.
Storage Tip
Store for up to 2 days in the refrigerator or freeze for later use.
RECIPE_ID: e25f3f3d...
LAST_UPDATE: 2/18/2026