Cauliflower Soup with Milk

Ingredients:

• 1 cauliflower head, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add onion and garlic and cook until onion is translucent, stirring occasionally, about 3-5 minutes.
2. Add the chopped cauliflower and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Add the vegetable broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer until the cauliflower is soft, about 20-25 minutes.
4. Remove the pot from heat and let it cool down. Transfer the soup to a blender and blend it until completely smooth. Be careful when blending hot liquids.
5. Pour the soup back into the pot and add the milk. Heat the soup over low heat, stirring occasionally to combine the milk with the soup, until heated through.
6. Taste the soup and adjust seasonings if necessary.
7. Serve the soup hot with croutons, fresh herbs, and a drizzle of olive oil, if desired.

Verdict:

This cauliflower soup with milk is a creamy and flavorful dish that will warm you up on a chilly evening. The cauliflower adds a nutty and sweet flavor to the soup, while the milk makes it creamy and smooth. This is the perfect comforting meal for any occasion.

Serving Suggestions:

Serve this soup as a starter or as a main course with some crusty bread on the side. You can also top it with crispy bacon, roasted vegetables, or grated cheese for extra texture and flavor. This soup can be refrigerated for up to 3 days, making it a great meal prep option.