Recipe for creamy cauliflower soup
Soup is just so delicious, if you ask me. It warms both body and soul on a cold and windy day, and it tastes wonderful.
For me, soup is also a brilliant way to reduce my food waste even further because you can make soup with most vegetables you might find lurking at the back of the vegetable drawer.
Cauliflower soup is probably something I find extra delicious! Maybe you’re not a fan of boiled cauliflower, but don’t let that stop you from trying to use cauliflower in soup.
It tastes simply amazing: the cauliflower becomes velvety and creamy when cooked and blended, and you actually need only a very small amount of cream to achieve the perfect consistency.
Here, I’ve served the creamy cauliflower soup with butter-fried cauliflower florets, roasted hazelnuts, and parsley. Try it! I promise you won’t be disappointed.
Creamy Cauliflower Soup Recipe
Ingredients
Cauliflower Soup
- 1.5 Cauliflower medium
- 1.5 l Water
- 1 Chicken Stock cube
- 2 Vegetable Stock cube
- 2 pcs. Bay Leaf
- 100 gram Whipping Cream
- Spices salt and pepper
Sides
- 0.5 Cauliflower medium
- Butter for frying
- 100 gram Hazelnuts
- 1 bunch Parsley
Instructions
Cauliflower Soup
- Rinse and remove the leaves from the cauliflower.
- Put the cauliflower in a pot along with water, bouillon cubes, and bay leaves.
- Bring the pot to a boil.
- Cook the soup until the cauliflower is soft enough to be blended. This takes 20 - 30 minutes.
- Remove the pot from the heat and blend the soup with an immersion blender.
- Add cream and season the soup with salt and pepper.
Accompaniments
- Divide the half cauliflower head into small, bite-sized florets.
- Sauté them in a pot with plenty of butter until they are golden. They should not cook for too long - there should still be a bit of bite to them.
- Roast the whole hazelnuts in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 9 - 10 minutes.
- Rub off any excess skin from the hazelnuts and chop them roughly if desired.
- Rinse the parsley thoroughly and chop it roughly.
Serving
- Heat the soup to boiling point before serving.
- Serve the cauliflower soup topped with the butter-fried cauliflower, roasted hazelnuts, and chopped parsley.