Ingredients:

  • 1 medium head (1.5 lbs / 680g) cauliflower, cut into florets
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (150g) Yukon Gold potato, peeled and cubed
  • 2 tbsp (28g) unsalted butter
  • 4 cups (950ml) vegetable or chicken broth (low sodium)
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the butter or oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the cauliflower florets and cubed potato to the pot and stir to coat in butter. Pour in the broth, salt, pepper, and nutmeg.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the cauliflower is fork-tender.
  4. Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety.
  5. Stir in the milk and lemon juice. Taste and adjust salt as needed before serving.