Ingredients
1 medium cauliflower (cut into small florets)
1 medium leek (sliced) – optional
1 medium carrot (sliced or grated)
1 onion (chopped)
2–3 garlic cloves (minced)
3 tbsp butter or oil
3 tbsp all-purpose flour
4 cups (1 liter) vegetable or chicken broth
1–1½ cups milk or cream (depending on how creamy you want it)
Salt and black pepper
Optional: shredded cheese, parsley, nutmeg
Instructions
- Prepare the vegetables
Wash the cauliflower and cut into florets.
Slice the leek and carrot, chop the onion, and mince the garlic.
- Sauté
In a large pot, melt the butter.
Add onion, garlic, leek, and carrot.
Cook for 4–5 minutes until soft and fragrant.
- Add flour
Sprinkle flour over the vegetables and stir well.
Cook for 1 minute to remove the raw flour taste.
- Add broth
Pour in the broth gradually while stirring to prevent lumps.
Add cauliflower florets.
- Cook
Bring to a boil, then reduce heat.
Cover and simmer for about 15–20 minutes, until cauliflower is tender.
- Make it creamy
Add milk or cream and stir.
Simmer for another 5 minutes.
For a smoother soup, you can blend half of it and return to the pot.
- Season
Add salt, pepper, and optional nutmeg to taste.
Optional additions
Stir in cheese (cheddar, mozzarella, or parmesan) for a rich flavor.
Top with croutons or toasted breadsticks.
Garnish with parsley or chives.
If you’d like, I can also give you: ✅ A low-calorie version
✅ A spicy version
✅ A vegan version
Which one would you like?