Pescatarian Rosemary-Garlic Creamy Cauliflower Soup with Broccoli
Total time50 min
Prep time15 min
Cook time35 min
5.0(12)
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Learn more āIngredients
4 servings
Soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 medium yukon gold potato, peeled and diced
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - Ā½ cup heavy cream
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
Broccoli finish
- 2 cups broccoli florets, cut small
For serving
- 1ā2 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the minced garlic, rosemary, and thyme. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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