Healthy and Delicious Cauliflower Soup

Tasty, tender, satisfying, thick, aromatic and very healthy! Creamy cauliflower soup is a wonderful first course for lunch. Your family will love this nutritious, delicious vegetable soup. Itʼs easy and quick to prepare. The recipe is accessible, understandable, and does not require any special culinary skills.
cook time: 30 min
Maya Lindell
Healthy and Delicious Cauliflower Soup

Nutrition Facts (per serving)

91
Calories
5g
Fat
8g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Butter 30 g
Potato 150 g
Cauliflower 500 g
Bulb onions (medium size) 1 pc
Cream (any fat content) 100 ml

Recipe instructions

Step 1

Step 1
How to make creamy cauliflower soup? Prepare the ingredients indicated in the recipe. My cream is 10%, but you can use any fat content.

Step 2

Step 2
Peel a medium-sized onion, rinse with cold water and cut into small cubes.

Step 3

Step 3
Melt the butter in a saucepan or heavy-bottomed saucepan.

Step 4

Step 4
Place the chopped onion in the pan and fry it over medium heat until soft. Be sure to stir so it doesnʼt burn.

Step 5

Step 5
While the onions are frying, wash and peel the potatoes (I have one medium-sized potato). Cut it into small cubes so it cooks faster.

Step 6

Step 6
Add the diced potatoes to the onions.

Step 7

Step 7
Rinse the cauliflower under running water and cut into florets.

Step 8

Step 8
Place the cabbage in the pan with the potatoes and onions. Pour in hot water until it completely covers the vegetables. Be sure to use high-quality filtered water, as tap water will spoil the taste of the dish. Place the pot of soup over medium heat and wait until it boils. Reduce heat to low and simmer soup for about 25 minutes. Cabbage and potatoes should become soft.

Step 9

Step 9
Pour the broth from the pan into a glass and drain the remaining liquid. Using an immersion blender, puree the vegetables, gradually adding broth until you reach the desired soup consistency.

Step 10

Step 10
Pour in the cream and blend again. Place the saucepan with the soup on the fire and heat over low heat for about 2 minutes, avoiding boiling.

Step 11

Step 11
Pour the finished cauliflower puree soup with cream into bowls and garnish with herbs, such as parsley, dill or green onions. Serve the soup immediately, before it cools, with wheat or rye croutons. Bon appetit!

Additional rubrics

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