Cauliflower Soup is a great vegetarian soup recipe. A combination of carrots, cauliflower and potatoes makes this soup so delicious.
Yield: Serves 8
- 1 large head cauliflower (about 700 g), broken into florets
- 2 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 4 medium carrots (about 240 g), chopped
- 2 garlic cloves, chopped
- 4 cups water
- 2 tablespoons canola oil
- 2 cups milk
- 1 2/3 cups heavy cream 35% (you can add more or less)
- salt and black pepper to taste
Heat the canola oil over medium heat in a large soup pot. Add onions and fry for 5 minutes, but not browning. Add garlic and fry for 1 minute. Then add cauliflower florets, potatoes, carrots, water, salt and pepper. Cover the pot and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, stirring occasionally.
Puree in a blender or food processor until smooth. Return to the pot, add milk and heavy cream. Stir well and adjust seasonings. Heat the soup for 1-2 more minutes (don't let boil). If soup is too thick, add more milk. Garnish with black pepper before serving.
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