I don't have exact amounts for this one as I always just wing it so you have to taste your way through this process. I invented the recipe years ago and have been making it so many times. It is always delicious and dinner guests demand for the recipe. I explain the process and then they call me later and say: "It didn't taste like yours, what did I do wrong?" I have no idea. The most important thing making this soup is following your intuition, tasting it every now and then and adding more spice or cream if it needs it.
Creamy cauliflower soup
Gluten free, dairy free, vegan option
1-2 cauliflowers, depending how hungry you are
Stock just enough to cover the cauliflower florets in the pot (I use home made chicken broth, sometimes I add water, but you could use just as well vegetable broth, home made or store bought.
Garlic to taste
Salt, pepper and herbs to taste
Coconut cream or full fat coconut milk (or any kind of cream of your choice), maybe 1/2-1 cups
I start by boiling the cauliflower florets in the stock (just so it covers the cauliflowers, don't put too much liquid). You can use partially water too if the stock you use tastes very strong or you run out. Add some garlic if you wish. Boil them until they are soft. Puree in a blender (watch out for hot splashes!) or with an immersion blender or something similar (I use an immersion blender). Add spices (salt, pepper, herbs if you wish) and some cream and bring to boil once more. The key is to keep tasting it and adjust the spices etc. accordingly. If it tastes too watery, add cream. If it is way too runny, you can thicken it with flour of your choice. I have used for instance arrowroot flour.