Creamy Garlic-Spiced Cauliflower Chowder

Name: Creamy Garlic-Spiced Cauliflower Chowder
Total time: 60 min
Yield: 2
Ingredients: 2 tbsp butter; 1 large onion, chopped; 4 cloves garlic, minced; 2 large potatoes, peeled and cubed; 2 medium carrots, chopped; 2 (14.5 oz) cans chicken broth; 1 head cauliflower, chopped; 1 cup milk; 1 tsp salt; 0.5 tsp ground black pepper; 0.125 tsp ground nutmeg; 1 tbsp dry sherry; 1 tbsp fresh parsley, chopped

Warm up on a chilly day with this comforting, velvety chowder made from cauliflower, potatoes, and carrots. Flavored with garlic, spices, and a hint of sherry, it's perfect for savoring with some fresh parsley.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories194calories

carbohydrates33g

fat5g

protein6g

Soup American

Ingredients

2 tbsp butter

1 large onion, chopped

4 cloves garlic, minced

2 large potatoes, peeled and cubed

2 medium carrots, chopped

2 (14.5 oz) cans chicken broth

1 head cauliflower, chopped

1 cup milk

1 tsp salt

0.5 tsp ground black pepper

0.125 tsp ground nutmeg

1 tbsp dry sherry

1 tbsp fresh parsley, chopped

Directions

Prepare all ingredients.

In a large pot over medium heat, melt the butter. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add potatoes and carrots; cook, stirring occasionally, until they start to soften, around 5 minutes.

Pour in the broth and bring to a boil. Stir in the cauliflower, then cover the pot, reduce heat, and let it simmer until vegetables are tender, 10 to 20 minutes.

Use an immersion blender to purée the soup until smooth.

Return the soup to low heat and stir in milk, salt, pepper, nutmeg, and sherry. Cook until heated through, about 3 to 4 minutes.

Garnish with parsley before serving.