Creamiest Cauliflower Soup

1. 1

   In a food processor or blender add thawed cauliflower florets and pulse several times. Add milk and cream and process for 3-4 minutes on high.

2. 2

   In a large Dutch oven or similar pot with lid heat vegetable stock on low heat. Add the processed cauliflower mixture and stir to combine. Add nutmeg, black pepper, melted butter and parsley flakes and stir well.

3. 3

   Cover the Dutch oven with the lid and cook on medium heat for 20-22 minutes. Stir during cooking time.

4. 4

   Serve with seasoned homemade croutons, if desired. Also great with some crusty bread or crackers. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.