Creamy Lettuce and Cauliflower Soup – A Vitamin Boost

1.In a large pot, melt the butter with the olive oil over medium heat until foaming. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2.Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

3.Stir in the cauliflower florets and diced potato. Cook for 3-4 minutes, allowing the vegetables to sweat slightly but not brown.

4.Pour in the vegetable broth, then add the salt, black pepper, and nutmeg. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-18 minutes, or until the cauliflower and potato are very tender.

5.Add the chopped lettuce to the pot, stir, and cook uncovered for 2-3 minutes, just until wilted and bright green.

6.Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

7.Stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed. Reheat gently over low heat if necessary, but do not let it boil.

8.Ladle the soup into warm bowls. Garnish each serving with a sprinkle of fresh chives and a drizzle of extra virgin olive oil if desired. Serve immediately.