Creamy Onion Cauliflower (Print Version)

Velvety blend of onions and cauliflower creates a light, comforting, low-carb dish that delights the palate.

# Components:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 pounds), 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 & 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
12 - Swirl of cream or olive oil

# Method:

01 - Heat olive oil or butter in a large pot over medium heat. Add sliced 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. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in almond milk or cream, salt, pepper, and nutmeg if desired. Warm gently over low heat and adjust seasoning to taste.
07 - Ladle hot soup into bowls and garnish with chives, parsley, or a swirl of cream if desired.

# Expert Advice:

01 -
  • It's genuinely creamy without any cream, which means you can make it feel indulgent on nights when you're eating light.
  • The whole thing comes together in under an hour, making it perfect for those evenings when you need something warm but don't have energy for elaborate cooking.
  • Once you nail the technique, you can swap vegetables without thinking—it's like having a blueprint for comfort in a bowl.
02 -
  • Don't rush the onions—those first ten minutes of patient cooking are where the entire personality of this soup lives, and skipping steps there will cost you.
  • If your soup seems thin after blending, it's usually because your vegetables weren't cooked long enough; a few more minutes in the pot will solve it.
03 -
  • Keep your broth warm before adding it; cold broth will shock the vegetables and mess with the cooking time.
  • Always taste and season at the end, never at the beginning—you'll adjust so much less this way and the soup will taste more intentional.
Return