Dinner

Nourishing cauliflower cream soup

September 9, 2015

cauliflower soupHi folks!

Autumn is starting strong, at least in this part of the world, so I sometimes come back home from work feeling a bit chilly and in a mood for a hot comforting cream soup. I searched one day for a 100% vegan cauliflower soup which didn’t involve any added flour, butter, cheese and stuff like that….and I can say it was quite a tough mission.

I finally came up with this lovely recipe that doesn’t feel like it’s missing any of the above ingredients and still is super creamy, filling and delightful. So there it goes!

What you’ll need:

  • vegetable broth (1 liter 250 ml) – recipe follows below*
  • 1 medium sized cauliflower head (aprox. 600 grams)
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • salt and pepper

How to:

Start by preparing the vegetable broth*. While it’s busy boiling, you’ll have plenty of time to get the other ingredients ready.

For the vegetable broth you’ll need:

  • 1 liter 500 ml water (part of it will evaporate while boiling)
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • dried herbs (1 bay leaf, 1 teaspoon dried lavage and a pinch of oregano)

Set everything to boil in a big soup pan for about 20 – 30 minutes. Then save the broth and remove the boiled vegetables (you can serve these separately, with some marinated horseradish, or lemon, olive oil and a pinch of salt).

In the meantime, let’s get back to the main ingredient, the cauliflower! Wash it well and separate it into florets. Don’t bother making them too small as you will pass everything with the blender a bit later.

Cut the onion and the garlic cloves into small pieces. Then heat 2 – 3 tablespoons of olive oil in a large soup pan and bake the onion and garlic for about 2 minutes. Add the cauliflower florets and the broth and boil for about 20 minutes. Add salt and pepper and leave to cool down. In the end blend the soup with a mixer until it becomes creamy.

Serve with croutons, a bit of olive oil and a pinch of salt….or just as it is!

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