Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large head of cauliflower, cut into small florets
  • 6 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat until the butter is melted and bubbling.
  2. Add the diced onion and sauté for 5–7 minutes until the onions become translucent and soft.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the cauliflower florets to the pot. Stir well to coat the vegetables in the butter mixture and cook for 3–5 minutes.
  5. Pour in the broth and add the salt, pepper, and bay leaf.
  6. Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a lid and simmer for 15–20 minutes, or until the cauliflower is fork-tender.
  7. Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until completely smooth.
  8. Stir in the heavy cream and ground nutmeg.
  9. Heat through on low for 3–4 minutes, ensuring the soup does not reach a boil.
  10. Garnish with chopped fresh parsley and serve.