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–+ servings
Servings: 2 persons

Cauliflower Soup

Author: Anette Søstrøm Asmussen
Keyword: Cabbage, Cauliflower, Dinner, Everyday Food, Food For Guests, Gluten-Free, Lactose-Free, Starter, Vegan, Vegetables, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Metric - US Customary

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

    1. Rinse the cauliflower and cut it into pieces.
    2. Put the cauliflower in the pot.
    3. 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.
    4. Let it simmer under a lid until the cauliflower is tender. This takes about 10 minutes.Cauliflower Soup
    5. When the cauliflower is cooked until tender, pour almost all the liquid from the pot into a pitcher/bowl.
    6. Blend the cauliflower and gradually add the liquid until you achieve a smooth and silky consistency that you are satisfied with.
    7. Emulsify the soup with heavy cream.
    8. Season with salt and pepper and perhaps more lemon juice and white wine vinegar.
    Serve the soup, for example, with butter-fried langoustine tails and a herb oil.