Cauliflower Soup with Onions
4 servings
60 minutes
This Italian cauliflower and onion soup is the embodiment of tenderness and refined taste. Inspired by Mediterranean culinary traditions, it combines simplicity with rich aromas of fresh ingredients. Cauliflower gives it a velvety texture, while sautéed onions and garlic add a warm, slightly sweet note. The broth unites the components into a whole, filling the dish with depth of flavor. Light hints of thyme and nutmeg provide a subtle spiciness to the soup, making it an ideal choice for both a cozy family dinner and sophisticated gastronomic enjoyment. This soup warms in cool weather, nourishes, and delights with its softness, leaving a pleasant aftertaste.
1
Chop the onion and garlic, sauté until soft over medium heat for about 5 minutes.
- Onion: 1 head
- Garlic: 2 cloves
2
Break the cabbage head into florets, add to the pot, and mix.
- Cauliflower: 1 piece
3
In a couple of minutes, pour in the broth and bring to a boil.
- Vegetable broth: 1 l
4
Cook for 15 minutes on low heat.
5
Blend the ready soup, add salt, pepper, and sprinkle with thyme.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 2 sprigs
6
Add a pinch of nutmeg.
- Nutmeg: pinch
