Cauliflower Soup is a simple, creamy, and comforting dish made from tender cauliflower blended into a smooth texture. Its mild flavor makes it an excellent base for subtle seasonings, creating a light yet satisfying soup that works well as a starter or an easy main course.
Cauliflower Soup
Print RecipeIngredients
- 1 Piece cauliflower head, small
- 2 Piece carrot
- 1 Piece onion, finely chopped
- 2 Table spoon (tbsp) flat-leaf parsley, stemmed and finely chopped
- 1 Table spoon (tbsp) salt
- 1 Tea spoon (tsp) black pepper, grounded
- 2 Table spoon (tbsp) oil
- 2 Cup chicken stok or water
- 3 Table spoon (tbsp) sour cream
- 2 Piece garlic cloves
Instructions
Cauliflower soup doesn’t need to be creamy! This is a tasty cauliflower vegetable soup prepared with sour cream and carrot. In a large soup pot, heat the oil over medium-high heat. Add chopped onion, garlic, pepper and salt and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots, parsley and bring to a boil. Reduce the heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15-20 minutes. At this point, you can do a taste test and add additional salt, if necessary. Take a mug and 4 tablespoon cooking liquid, mix with sour cream and pour into the soup. Bring to boil and cook 5 minutes. Serve hot and add more sour cream and fresh bread.
