Creamy Cauliflower Soup: A Velvety Comfort in Every Spoonful

In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).

Add the grated carrot and cauliflower florets. Stir and cook for another 5 minutes to soften the vegetables.

Simmer:

Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower and carrot are tender.

Blend the Soup:

Using an immersion blender (or transferring to a regular blender in batches), blend the soup until smooth and creamy. If you prefer a chunky texture, you can blend just half of the soup and leave the rest as is.

Finish the Soup:

Stir in the cream or milk, adjusting to your desired level of creaminess. Season with salt and pepper to taste.

Serve:

Ladle the soup into bowls, garnish with fresh parsley, and enjoy with a warm slice of bread.

Serving and Storage Tips

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