Creamy Norwegian Cauliflower Soup

Ingredients

• 1 large cauliflower head, cut into florets (about 800g / 1.75 lbs) 1 large cauliflower head, cut into florets (about 800g / 1.75 lbs)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons butter 2 tablespoons butter
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cauliflower florets to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the cauliflower is tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream, ground nutmeg, and dried thyme. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the creamy cauliflower soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Onion — Finely chop the onion to allow it to cook and blend seamlessly into the soup.
• Heavy cream — Use high-quality heavy cream for a rich and creamy texture.
• Nutmeg — Freshly grated nutmeg will provide the best flavor.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and freshness.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Add a pinch of cayenne pepper for a subtle kick of heat.
• Serve the soup with a side of crusty bread or Norwegian flatbread for a complete meal.
• Garnish with a drizzle of olive oil or a sprinkle of grated cheese for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the creamy Norwegian cauliflower soup as a comforting starter or a light main course. Pair it with a fresh salad or a side of crusty bread for a satisfying meal.

Presentation advice

Present the soup in individual bowls, garnished with a swirl of cream and a sprinkle of fresh parsley. Serve it alongside a slice of freshly baked bread for an inviting and visually appealing presentation.