Cauliflower cream soup
Cauliflower Cream Soup Recipe with Cabanos or Chorizo
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4
If you are looking for a quick and delicious recipe, cauliflower cream soup with cabanos or chorizo is the perfect choice. This soup is not only easy to prepare but also extremely refined. With a creamy texture and a subtle coriander aroma, it becomes a main dish or an elegant snack, suitable even for a special meal.
Ingredients:
- 450 g cauliflower (about half a medium cauliflower)
- 2 small potatoes
- 1 small onion
- 10 g butter
- 2 heaping tablespoons of sour cream (optional, for extra creaminess)
- 250 ml milk
- 400 ml vegetable broth (or 400 ml water plus a Knorr cube)
- 2 tablespoons of olive oil
- 1 cabanos or chorizo, sliced
- Fresh coriander, for garnish
- Salt and pepper, to taste
Step by step, here's how to make this delicious soup:
1. Preparing the base: Start by bringing water to a boil in a large pot. Once the water reaches boiling point, add the vegetable flavor cube (or use ready-made vegetable broth). Let it boil for 5-10 minutes to extract the flavors.
2. Preparing the vegetables: Rinse the cauliflower well and break it into small florets. Peel and cube the potatoes for even and quick cooking. Slice the onion thinly.
3. Sauté the onion: In a pan, heat the 2 tablespoons of olive oil. Add the sliced onion and sauté over medium heat until it becomes translucent, about 3-4 minutes. This will add a sweet and tasty note to your soup.
4. Add cauliflower and potatoes: After the onion has softened, add the cauliflower florets and potato cubes. Pour in the milk and vegetable broth, stirring gently. Increase the heat to bring everything to a boil.
5. Cooking the vegetables: Once the soup starts to boil, reduce the heat to low and let it cook for 20 minutes until the vegetables are tender.
6. Blending the soup: Using an immersion blender, blend the soup until it becomes creamy and smooth. If you don’t have an immersion blender, you can transfer the soup to a blender, being careful to let it cool slightly to avoid accidents.
7. Finishing the soup: Put the pot back on the heat, add the sour cream and mix well. Let it simmer on low heat for another 2 minutes to blend the flavors. Taste and season with salt and pepper as desired.
8. Preparing the garnish: In a separate pan, fry the slices of cabanos or chorizo until crispy. These will add a salty note and a pleasant texture to your soup.
9. Serving: Pour the cream soup into bowls or deep plates, garnish with the fried cabanos or chorizo slices, and sprinkle fresh chopped coriander on top. This cauliflower cream soup can be served warm, alongside croutons or fresh bread.
Personal suggestion: For an even more special touch, you can add a few drops of truffle oil when serving, enhancing the flavor intensity.
This cauliflower cream soup is not only a comforting dish but also an excellent way to include vegetables in your diet, considering the nutritional benefits of cauliflower. I encourage you to experiment with other vegetables, such as carrots or celery, for a varied version.
Enjoy this simple and quick recipe!
Ingredients: For 4 servings: 450 g cauliflower, 2 small potatoes, 1 small onion, 10 g butter, 2 heaping tablespoons of sour cream, 250 ml milk, 400 ml vegetable broth (or 400 ml water plus a Knorr cube), 2 tablespoons of oil, one kabanos or chorizo, fresh coriander.
