Creamy Cauliflower Soup

In a medium soup pot, heat olive oil over medium heat. And onion and garlic. Saute until tender, about 2–3 minutes.

Add cauliflower and broth. Bring mixture to a boil. Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender, about 15–20 minutes.

Remove from heat and use an immersion blender to puree soup. Alternatively, you can transfer soup in batches to a blender and puree this way.

Add milk, Parmesan cheese, salt and pepper to pureed soup and stir to combine. Serve immediately, garnished with fresh parsley and croutons, if desired.