Ingredients:
- 1 medium cauliflower, cut into florets
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 3 cups vegetable or chicken broth
- 1 cup milk or cream (optional for creaminess)
- Salt and pepper to taste
- ½ teaspoon turmeric (optional, for color and health benefits)
- Fresh parsley or spring onions, chopped (for garnish)
Instructions:
- Sauté the aromatics:
Heat butter or oil in a pot. Add onion and garlic, and sauté until soft and fragrant. - Add vegetables:
Add the cauliflower florets and sliced carrots. Stir for about 5 minutes. - Add broth:
Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the vegetables are tender. - Blend (optional):
For a creamy texture, blend the soup with a hand blender until smooth (or leave it chunky if you prefer texture). - Add milk or cream:
Stir in the milk or cream. Simmer gently for another 3–5 minutes. Do not boil. - Season:
Add salt, pepper, and turmeric (if using). Adjust seasoning to taste. - Serve:
Garnish with chopped parsley or spring onions. Serve hot with bread or croutons.
💡 Tips:
- You can add a small potato for extra creaminess.
- Sprinkle some grated cheese on top before serving for a richer flavor.
- For a vegan version, use coconut milk instead of dairy.
Would you like me to give you a low-calorie or spicy Indian-style version of this soup too?