Preparation:
1. Finely chop the onion and garlic and sauté in butter or oil until translucent.
2. Add the cauliflower florets and sauté briefly.
3. Deglaze with vegetable broth and simmer for about 15-20 minutes, until the cauliflower is tender.
4. Purée some of the cauliflower with the cooking liquid for a creamy consistency, or the entire soup, depending on your preference.
5. Stir in the cream and season with salt and pepper.
6. Heat briefly, but do not allow to boil.
Tips for Enjoying
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