Cauliflower Cream Soup
This Cauliflower Cream Soup recipe is a comforting and flavorful dish that is perfect for warming up on chilly fall or winter days.
Ingredients
- 1 head cauliflower- cut into small flowerets
- 1 large onion chopped
- 3 garlic cloves , minced
- 1 medium carrot diced
- 1/4 cup celery root diced, or or 2 sticks celery
- 1 medium potato cut in 1 inch pieces
- 5 cups (1.2 liter) vegetable stock
- 2 cups (500ml) milk
- sea salt and freshly ground black pepper
Garnish
- red chili pepper
- red chili flakes
- olive oil
- chives or parsley , chopped
- 1 cheese (like Parmesan or Cheddar)
Instructions
- Heat oil in a stock pot over medium-high heat, and cook onion for about 5 minutes.
- Add carrot, celery and garlic and sauté for another 5 minutes.
- Add the cauliflower and potato.
- Add the vegetable stock, salt and pepper and bring to a boil. Reduce heat, cover, and simmer until all vegetables are very tender, for about 15 minutes.
- Add milk and bring to boil.
- Puree soup with a stick blender or food processor until smooth and strain it through a sieve.
- Pour the hot soup into warmed bowls and garnish as desired with cheese, chili flakes, red chili pepper, chopped chives or parsley. Serve with cheese toast bread or bread croutons.
How to prepare the cheese bread toast.
- Cut a baguette into slices and place the slices on a parchment paper-lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried herbs (oregano, basil or thyme). Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.
Nutrition
Serving: 1 serving out of 6Calories: 167kcalCarbohydrates: 16.7gProtein: 9.4gFat: 7.5gSaturated Fat: 4.6gCholesterol: 24mgSugar: 8.1g