Creamy Cauliflower and Carrot Soup

Heat butter or oil in a large pot over medium heat.
Add onion and garlic and sauté for about 3–4 minutes, until softened and fragrant.
Add cauliflower florets and grated carrot, stirring to combine. Cook for another 5 minutes, stirring occasionally.
Step 2: Cook the Soup
Pour in the vegetable or chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and let it cook for 15–20 minutes, or until the cauliflower is tender.
Step 3: Blend the Soup
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches. If you prefer a chunkier texture, blend only part of the soup and leave some vegetables intact.
Step 4: Make It Creamy
In a small bowl, whisk the milk or cooking cream with flour (if using) to create a smooth slurry. Add this mixture to the soup and stir to combine. Cook for an additional 5 minutes, until the soup thickens slightly.
Season with salt and pepper to taste.
Step 5: Garnish and Serve
Ladle the soup into bowls and garnish with chopped parsley. Serve hot with a slice of crusty bread or a sprinkle of grated cheese for extra flavor.
Serving and Storage Tips