Cauliflower cream soup

Cream of cauliflower soup is a dish that delights with its smooth texture and delicate taste, often considered a delicacy in modern cuisine. This soup is not only comforting but also an excellent choice for an elegant meal, with the ability to transform an ordinary occasion into a special one. The subtle cauliflower flavor, combined with the sweetness of the potatoes and the freshness of the coriander, makes every spoonful a feast for the taste buds.

Total cooking time: 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Number of servings: 4

Ingredients needed:

- 450 g cauliflower (about half a medium cauliflower)
- 2 small potatoes (preferably white potatoes, which are low in starch)
- 1 small onion (a white or yellow onion works perfectly)
- 10 g butter (for extra flavor)
- 2 tbsp cream (opt for heavy cream for a creamier texture)
- 250 ml milk (whole milk will give superior creaminess)
- 400 ml vegetable soup (or 400 ml water plus a cube of vegetable concentrate)
- 2 tbsp oil (extra virgin olive oil is an excellent choice)
- 1 cabanos or chorizo (for a more intense flavor)
- fresh coriander (for decoration and flavor)

Nutrition info:
This cream of cauliflower soup is rich in vitamins (especially vitamin C from the cauliflower) and low in calories, making it ideal for a balanced diet. Each serving contains about 150-200 calories, depending on the amount of cream and oil used.

The story of Cream of Cauliflower Soup:
Cream of Cauliflower Soup has deep roots in kitchens around the world, and is a versatile dish that has evolved over time. It became popular due to its ease of preparation and affordable ingredients, and today it is appreciated not only for its taste, but also for its elegant appearance on the plate.

Preparing Cream of Cauliflower Soup: step by step

1. Making the vegetable soup (if you're not using a ready-made one):
If you don't have ready-made vegetable soup, bring 400 ml of water to a boil. When the water is boiling, add the diced vegetable concentrate and boil for 5-10 minutes. This will form the flavorful base of your soup.

2. Preparing the ingredients:
Wash the cauliflower thoroughly and cut it into small florets. This will help it cook more evenly and quickly. Peel the potatoes and cut them into 1.5cm cubes, and slice the onions thinly.

3. Sauté the onion:
In a large pot, add the 2 tablespoons of oil and the butter over medium heat. When the butter has melted, add the chopped onion and sauté for 3-4 minutes, until translucent. This is when the flavor will intensify, giving the soup a rich flavor base.

4. Cooking the cauliflower and potatoes:
Add the cauliflower florets and potato cubes to the pot. Stir well to combine with the sautéed onions. Next, pour in the milk and vegetable stock (or water with the concentrate cube). Increase the heat and bring the mixture to the boiling point. Once boiling, reduce the heat to low and simmer gently for about 20 minutes, or until the cauliflower and potatoes are tender.

5. Pureeing the soup:
Using an upright blender, puree the soup until completely smooth. If you don't have an upright blender, you can use a regular blender, but make sure the mixture is cooled slightly before transferring it to the blender to avoid splattering.

6. Adding the cream:
Put the pot with the strained soup back on low heat. Add the cream and stir well. Let it simmer for 2 minutes, being careful not to let it simmer too hard to keep the smooth texture.

7. Making the topping:
In a separate pan, fry the cabanos or chorizo slices until crispy. This step not only adds a textural contrast, but also an intense flavor that will pair perfectly with the soup.

8. Serving:
Ladle the cream soup into bowls, garnish with the slices of roasted cabanos or chorizo and sprinkle fresh chopped cilantro on top. This will add a touch of freshness and a vibrant look to the dish.

Serving suggestions and variations:
To make the soup even more interesting, you can add a few toasted bread croutons or toasted pumpkin seeds for an extra crunch. You can also opt to add a drizzle of extra virgin olive oil on top just before serving for a more refined taste.

This creamy cauliflower soup pairs perfectly with a slice of homemade bread or a fresh green salad. A white drink such as a Sauvignon Blanc wine can complement the delicate flavors of the soup magnificently.

Frequently asked questions:

1. Can I use frozen cauliflower?
Yes, frozen cauliflower is a good alternative and can save time. Just make sure you thaw it before use.

2. How can I make vegan soup?
You can replace sour cream with a plant-based substitute and use olive oil instead of butter. Also make sure your vegetable soup is vegan.

3. What's the secret to a creamy soup?
Using a good quality stand mixer or blender is essential to achieve a smooth texture. Adding cream at the end also contributes to the creaminess.

4. Can I add other vegetables?
Of course! Carrots or celery can be added for extra nutrients and an interesting taste.

Cream of cauliflower soup is not only a simple recipe, but also a great way to introduce vegetables into your diet. With each serving, you savor not only the flavor and texture, but also the joy of cooking something delicious and healthy. Enjoy!

 Ingredients: For 4 servings: 1. 450 g cauliflower 2. 2 small potatoes 3. 1 small onion 4. 10 g butter 5. 2 heaping tablespoons of sour cream 6. 250 ml milk 7. 400 ml vegetable broth (or 400 ml water plus a Knorr cube) 8. 2 tablespoons of oil 9. one kabanos or chorizo 10. fresh coriander