Recipe for cauliflower soup
The cooler times call for delicious, warming soups.
And cauliflower soup is truly delicious and easy food for a busy everyday. Plus, it’s incredibly cheap!
And now I generally love soup. Both the traditional ones like chicken soup, potato/leek soup, and Jerusalem artichoke soup, but also the exotic kinds! Here I might make Wonton soup or the super spicy Thai Tom Yum Goong. It depends on my mood and what I have lying around – in the best food waste prevention manner.
Now that autumn has really started, I decided to make this cauliflower soup, and it is simply creamy and as light as a cloud.
We had it for dinner, but it would also be perfect as a starter. If there are leftovers, it’s really wonderful the next day for a delightful lunch at the office.
Cauliflower Soup Recipe
Ingredients
- 0.5 Cauliflower or 1 small
- 1 clove Garlic
- 2 gram Ginger
- 700 gram Vegetable Broth
- 2.5 gram White Wine Vinegar
- 1 pinch Vanilla Powder
- 1 pinch Sugar
- 1.5 gram Onion Powder
- Nutmeg
- 13.5 gram Olive Oil
- Salt and Pepper from the grinder
- 5 gram Lemon Juice
- 50 gram Whipping Cream
Instructions
- Rinse the cauliflower and cut it into pieces.
- Put the cauliflower in the pot.
- Press the garlic into the pot and also add ginger, vegetable broth, white wine vinegar, vanilla powder, sugar, onion powder, nutmeg, olive oil and a little salt and pepper.
- Let it simmer under a lid until the cauliflower is tender. This takes about 10 minutes.
- When the cauliflower is cooked until tender, pour almost all the liquid from the pot into a pitcher/bowl.
- Blend the cauliflower and gradually add the liquid until you achieve a smooth and silky consistency that you are satisfied with.
- Emulsify the soup with heavy cream.
- Season with salt and pepper and perhaps more lemon juice and white wine vinegar.
