Description

Craving a light yet satisfying soup that’s both healthy and full of flavor? This Cottage Cheese Cauliflower Soup is your perfect go-to! Combining tender cauliflower with the creamy, protein-packed goodness of cottage cheese and a hint of warm cumin, this soup offers a velvety texture and subtle, savory depth.

Ingredients

Here’s what you need to make this Cottage Cheese Cauliflower Soup. Each ingredient adds to the creamy, savory, and earthy magic.

Olive Oil (2 tablespoons): Used for sautéing, adding a subtle fruity note.
Onion (1, chopped): Provides a sweet, savory base.
Garlic (2 cloves, minced): Infuses aromatic depth.
Cauliflower (1 head, chopped): The star ingredient, delivering mild, nutty flavor and a creamy texture when blended.
Vegetable Broth (4 cups): Creates the perfect soup consistency and enhances flavor.
Cottage Cheese (1 cup): Adds creamy texture and protein.
Ground Cumin (1 teaspoon): Brings warm, earthy spice.
Salt and Pepper (to taste): Seasons the soup to perfection.
Chopped Chives (for garnish): Adds a fresh, vibrant finish.

Substitutions and Variations

Olive Oil: Swap with avocado oil or butter (if not strictly vegetarian).
Cauliflower: Use broccoli or a mix of cauliflower and broccoli for a different flavor.
Cottage Cheese: Replace with ricotta, Greek yogurt, or vegan cream cheese for a dairy-free option.
Vegetable Broth: Substitute with chicken broth (if not vegetarian) or water with a bouillon cube.
Cumin: Swap with smoked paprika, curry powder, or ground coriander for a different spice profile.
Add-Ins: Stir in ½ cup roasted red peppers, a pinch of red pepper flakes for heat, or ¼ cup grated Parmesan for extra richness.

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Instructions

Step 1: Sauté the Aromatics

Heat 2 tablespoons olive oil in a large pot over medium heat.
Add 1 chopped onion and 2 minced garlic cloves, and sauté for 5–7 minutes until softened and fragrant.

Tip: Stir occasionally to prevent burning; onions should be translucent, not browned.

Step 2: Cook the Cauliflower

Add 1 head chopped cauliflower to the pot and cook for about 5 minutes, stirring occasionally.

Tip: Cut cauliflower into small, uniform pieces for even cooking.

Step 3: Simmer the Soup

Pour in 4 cups vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 15 minutes, until the cauliflower is tender.

Tip: Test cauliflower with a fork; it should be soft enough to blend smoothly.

Step 4: Blend and Add Cottage Cheese

Use an immersion blender to puree the soup until smooth.
Stir in 1 cup cottage cheese and 1 teaspoon ground cumin, blending or stirring until fully incorporated and creamy.

Tip: If using a regular blender, work in batches and blend carefully to avoid hot splashes; return to the pot after blending.

Step 5: Season and Serve

Season the soup with salt and pepper to taste.
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with chopped chives.

Tip: For an ultra-smooth texture, strain through a fine mesh sieve after blending (optional).