Cream of Cauliflower Soup. Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy This cauliflower soup is the perfect accompaniment to salads and sandwiches. This traditional cauliflower soup will go with just about any other fall or winter.
Enjoy this easy Cream of Cauliflower Soup with Bacon Gremolata Recipe!
This Creamy Cauliflower Soup recipe is made with healthier ingredients, it's quick and easy to make, and it is so comforting and tasty!
It uses an entire head of cauliflower, it's ultra-creamy (although made without heavy cream), and even if you don't happen to be a huge cauliflower fan (like, ahem.
You can cook Cream of Cauliflower Soup using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cream of Cauliflower Soup
- You need 350 grams of cauliflower florets.
- Prepare 2 cups of water.
- You need 2 cups of milk.
- Prepare 1 cup of fresh cream.
- You need 2 tbsp of butter.
- You need 1/2 teaspoon of black pepper powder.
- It's As per taste of Salt.
- You need As required of Fresh parsley or coriander to garnish.
This Creamy Cauliflower Soup is a perfect lunch on a cold day! Yes I used cream, yes I used cheese. So I'm not trying to make a diet soup that 'tastes creamy but with no cream' or 'fills you up with no fat'. Make a quick and warming cream of cauliflower soup using this easy, wholesome recipe for a vegetable-rich dish.
Cream of Cauliflower Soup instructions
- Take cauliflower florets along with two cups of water in a pot and cook it covered for 15 minutes on medium heat..
- Now add milk, fresh cream and butter to the cauliflower and mix everything well. Cook it again on medium heat for 15 to 20 minutes until cauliflower is cooked properly. Turn off the heat and let the mixture cool down a bit..
- Blend the cauliflower mixture with the help of a hand blender or in a mixer jar into a smooth paste. Strain the mixture so that the texture of the soup is even and creamy..
- Now put the soup again on medium heat. Add salt and pepper powder to it and mix it well. Cook it until one boil then turn off the heat..
- Garnish the soup with some chopped parsley leaves or coriander leaves and serve hot sprinkled with some more pepper powder along with toast, sandwiches or boiled veggies..
Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat.
