Karina Sharma
Cauliflower, onion, garlic, vegetable broth, heavy cream, olive oil, salt, and pepper.
Start by cutting the cauliflower into bite-sized pieces to help them cook evenly.
Add olive oil to a pot over medium heat. Sauté chopped onion and minced garlic until fragrant.
Once the onions and garlic are soft, add cauliflower and vegetable broth. Bring to a boil, then simmer until tender.
Use an immersion blender (or regular blender) to purée the soup until smooth and creamy.
This comforting, creamy cauliflower chowder is perfect for any chilly day.