Cauliflower soup

Cauliflower soup is a light, healthy delicacy that brings a touch of freshness to every plate. Besides its comforting taste, this recipe is an ideal option for days when we want to enjoy a warm dish that isn't too heavy. Whether served at lunch or savored in the evening, cauliflower soup, enriched with cream, definitely becomes a family favorite.

A brief history of cauliflower soup

Soup, in general, represents an important part of traditional gastronomy. Its origins are lost in the mists of time, but its popularity has grown due to its ability to bring together simple yet nourishing ingredients. Cauliflower soup, with its creamy texture and delicate flavors, has become a staple choice in many households, especially due to cauliflower, a versatile and highly nutritious ingredient.

Preparation time

- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes
- Number of servings: 4

Ingredients

- 1 small cauliflower (approximately 500 g)
- 500 g chicken meat (preferably wings and back)
- 1 large onion
- 2 stalks of celery (a celery root is optional but recommended)
- 2 medium carrots
- 2-3 celery leaves
- 2 tablespoons of dried lovage (or fresh, as preferred)
- 1 bunch of fresh dill (optional)
- 100 g cream
- 2 tablespoons of tomato paste
- 1 tablespoon of magic borscht (or to taste)
- Salt and pepper, to taste

Step by step – How to prepare cauliflower soup

1. Preparing the meat

Start by washing the chicken meat well under cold running water. Place the meat in a large pot and add cold water, enough to completely cover the meat. Put the pot over medium heat and let it boil.

2. Skimming

As the meat begins to boil, foam will form on the surface. It is important to remove it with a skimmer to achieve a clear and tasty soup. Continue skimming until no more foam appears.

3. Adding the vegetables

When the meat is skimmed, add the whole onion and celery (both stalks and root, if using). These ingredients will give your soup a deep flavor. Let everything simmer on low heat for 20 minutes.

4. Cauliflower and carrots

After 20 minutes, add the sliced carrots and the cauliflower broken into small florets. These vegetables not only add texture but also a sweet flavor. Continue to boil the soup for another 10 minutes.

5. Seasoning

Once the vegetables have softened, add the lovage and dill (if using). At this point, you can also add the magic borscht for an extra tang. Boil for another minute.

6. Creaming

To achieve a creamy consistency, prepare a slurry from a teaspoon of cornstarch dissolved in cold water and added to the cream. Mix the composition well and add it to the pot, along with the tomato paste. This will give a pleasant hue to your soup. Mix well and let it boil for another minute.

7. Finishing the soup

Turn off the heat and remove the chicken. Shred it from the bones and put it back in the pot. This step will add extra texture to the soup. Add the onion and celery that have been boiled with the meat to retain the flavors. Sprinkle plenty of chopped fresh parsley on top.

Serving cauliflower soup

Cauliflower soup is served hot, with a spoonful of cream on top, according to preference. You can also add a dash of hot pepper for a bit of spice. A slice of fresh bread or croutons pairs perfectly with this comforting dish.

Practical tips

- Ingredients: Choose fresh ingredients for the best results. A firm, white cauliflower will give a pleasant appearance to the soup.
- Variations: You can experiment with different types of meat, such as beef or even a mix of meat and vegetables for a vegetarian option.
- Taste: If you prefer a more intense flavor, you can add a tablespoon of lemon juice at the end to enhance the aroma.
- Complementary recipes: Cauliflower soup pairs very well with a cabbage salad or an apple pie for a light dessert after the meal.

Nutritional benefits

Cauliflower soup is an excellent source of vitamins (C, K) and minerals (iron, calcium). Cauliflower is rich in fiber, which aids digestion, and chicken meat provides essential proteins. This recipe is also relatively low in calories, making it a perfect option for those monitoring their weight.

Frequently asked questions

- Can I use other vegetables? Sure! You can add zucchini or other favorites, depending on the season.
- How can I store the soup? The soup keeps well in the refrigerator for 2-3 days. You can reheat it on the stove or in the microwave.
- Can the soup be frozen? Yes, but it is recommended not to add cream before freezing to prevent separation upon thawing.

Cauliflower soup is undoubtedly a recipe that combines taste with health. So, put on your apron and enjoy a dish that will warm your soul!

The meat is boiled and skimmed until no more foam rises. Now, add some vegetables: the whole onion and celery (the root of parsley is also very good, unfortunately I don't have it here). Let it boil for about 20 minutes, then add the carrots and cauliflower broken into small pieces, lovage, and dill if you like. Let it boil for another 10 minutes, then add a tablespoon of magic borscht and finally make a starter from a teaspoon of starch dissolved in water and sour cream, mixed with the broth (I added broth just so it wouldn't be white, as my husband doesn't like it that way, but before I only made it with sour cream). Let it simmer for 1 minute just to blend everything well. Turn off the heat. I removed the meat (I usually do this with soups) and pulled it off the bones, then put it back in the pot. I strained the soup, the onion, and celery. I sprinkled a lot of fresh parsley. When serving, you can add sour cream to taste, even a bit of hot pepper.

 Ingredients: a small cauliflower chicken meat (I used wings and back) 1 onion 2 stalks of celery 2 leaves of celery 2 carrots lovage (unfortunately, I only have dried, received from Romania) fresh dill optional 100 g sour cream 2 tablespoons tomato paste magic bors to sour (this is how I sour my soups)

 Tags:  soups cauliflower