Cream of cauliflower soup

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook delicious creamy cauliflower soup? Very simple and fast! To begin, prepare the necessary ingredients to taste. You can change the proportions of cabbage and potatoes to your taste. Use cream of any fat content.

2. STEP 2

   

   Separate the cabbage into inflorescences and rinse thoroughly. You can use fresh or frozen cauliflower. Defrost frozen inflorescences first and drain the released liquid.

3. STEP 3

   

   Peel the potatoes and cut into cubes. The smaller you cut the potatoes, the faster they will cook.

4. STEP 4

   

   Peel the onion and cut into small cubes.

5. STEP 5

   

   Melt the butter in a saucepan. Add the onion and fry over medium heat until soft, about 7-8 minutes.

6. STEP 6

   

   Add potatoes and cauliflower to the pan.

7. STEP 7

   

   Pour in hot water until it completely covers the vegetables. Salt and pepper everything. Bring the water to a boil and cook the soup over medium heat for 20-25 minutes until the vegetables are soft.

8. STEP 8

   

   Drain the broth, leaving only 200-250 ml, which are needed to regulate the thickness of the soup.

9. STEP 9

   

   Blend the vegetables with an immersion blender until smooth and creamy, gradually adding the remaining broth until desired thickness is achieved.

10. STEP 10

    

    Pour in the cream. Return the pan to low heat and, stirring, warm the soup for about 2-3 minutes.

11. STEP 11

    

    Pour the finished soup into bowls, season with ground pepper, garnish with herbs and serve. Bon appetit!

Comments on the recipe

Natalia M

02.09.2023

5

I made creamy cauliflower soup especially for myself). I really wanted to try this combination. Few products are used, but the result is impressive! For the soup, I took my favorite saucepan with a double bottom in which you can fry. I fried finely chopped onions in a mixture of butter and vegetable oil, so the taste will be pleasant and will definitely not burn. I cut the potatoes into small cubes, and also separated the cauliflower into small inflorescences. Cooked until the vegetables were soft. The time also depends on the type of potato and whether the cabbage is frozen or fresh. It seems to me that fresh takes longer to cook. I didn’t drain the broth, I just boiled it well. Beat the vegetable mass until smooth and add salt. I used 10% cream and poured in more of it. My soup didn't turn out very thick, but I like that consistency. But it tastes amazing! Very tender, creamy, delicious! Thanks for the recipe! I recommend!

Maria

02.09.2023

4.5

Thank you for your feedback, Natalia!