Cauliflower Soup (Edit recipe)

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This soup features cauliflower blended into velvety puree enriched with creamy corn milk. The natural sweetness of the corn milk balances the mellow flavor of the cauliflower creating a smooth consistency. This is the easiest and most comforting soup you'll ever make!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 2

Ingredients

4 cup Cauliflower, chopped
2 cloves Garlic, peeled and rough chopped
1.5 cup Cornmilk - Maizly
0.5 tsp Kosher Salt
0.125 tsp Black Peppercorns, Ground Fresh
1 Tbsp White Onion, chopped
1 tsp ARGILOS II GREEN Extra Virgin Olive Oil (500ml) - Argilos

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium size pot, add all ingredients except the olive oil and simmer until the cauliflower is fork tender
When the cauliflower is soft, add to a blender with the liquid and puree until smooth. Season accordingly with salt and pepper, adjust if needed.
Enjoy this soup on its own with a finish of olive oil and/or add roasted veggies of your choice or even garlic bread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	240
Fat:	7 g
Carbohydrates:	38 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	543 mg
Fiber:	14 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.