Recipe Card
Hook – Quick Description:
A warm, comforting soup made with cauliflower, carrots, and a creamy broth — hearty enough for dinner yet light and wholesome.
Servings & Timing:
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~35 minutes
Yield: 4 servings
Dietary Badges:
🥦 Vegetarian-Friendly (with veggie broth)
🌾 Gluten-Free Option (skip flour)
🥛 Can Be Dairy-Free (swap cream for plant milk)
Ingredients (Checklist Style):
1 small head of cauliflower, cut into florets
1 large carrot, grated
1 small onion, finely chopped
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 cup milk or cooking cream
2 tbsp flour (optional, for thickening)
2 tbsp butter or oil
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions (Concise & Numbered):
Heat butter/oil in a large pot over medium heat. Add onion and garlic; sauté until soft.
Add carrot and cauliflower. Stir and cook for 2–3 minutes.
If using, sprinkle in flour and stir for 1 minute to thicken base.
Pour in broth. Bring to boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
Stir in milk/cream and let heat through (don’t boil).
Season with salt and pepper.
Serve hot, garnished with parsley.
Additional Notes:
Blend with an immersion blender for a smoother texture, or leave chunky for a rustic soup.
Flour is optional; omit for gluten-free or lighter consistency.
Adjust thickness by adding more broth or cream.
Brief Introduction
This Cauliflower & Carrot Soup is a cozy bowl of goodness that’s both hearty and nutritious. Perfect for chilly nights, it combines tender veggies, aromatic onion and garlic, and a creamy broth. It’s simple, versatile, and makes an excellent starter or main when paired with crusty bread.
Step-by-Step Cooking Guide
Building the Flavor Base
Start with onion and garlic for savory depth.
Add carrots and cauliflower for natural sweetness.
Simmering the Soup
Broth tenderizes veggies and forms the flavor backbone.
Simmer gently to coax out richness.
Finishing Touch
Stir in milk or cream for velvety smoothness.
Season to taste and garnish with fresh parsley for color and brightness.
Tip: Add a pinch of nutmeg or curry powder for extra warmth.
Ingredient Details & Substitutions
Cauliflower: The star! Can sub with broccoli for variation.
Carrot: Adds natural sweetness; parsnips also work.
Broth: Chicken = richer, vegetable = vegetarian option.
Milk/Cream: Use half-and-half, heavy cream, or unsweetened almond milk.
Flour: Skip if you prefer a thinner or gluten-free soup.
Variations & Serving Suggestions
Cheesy Version: Stir in ½ cup shredded cheddar before serving.
Herby Boost: Add thyme or rosemary while simmering.
Protein Add-In: Top with shredded chicken or crispy chickpeas.
Serving Ideas:
With toasted bread or garlic croutons.
As a starter for holiday dinners.
In a bread bowl for extra indulgence.
Storage & Make-Ahead
Storage: Refrigerate up to 4 days.
Freezing: Freeze cooled soup (without dairy) for up to 2 months. Add cream when reheating.
Reheating: Warm gently on stovetop — avoid boiling once cream is added.
Nutrition Facts (Estimated, per 1 of 4 servings with milk)
Calories: ~180 kcal
Protein: 6g
Carbs: 15g
Fat: 10g
FAQs
Q: Can I blend the soup completely smooth?
A: Yes — use a blender for creamy texture. Or leave chunky for a rustic version.
Q: Can I make it dairy-free?
A: Swap cream for almond or oat milk, and use oil instead of butter.
Q: How do I thicken without flour?
A: Blend part of the soup, or add ½ a potato for creaminess.
Q: Can I use frozen cauliflower?
A: Yes — add directly to the pot, no need to thaw.
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