Cauliflower soup

- soup ready in one lesson hour - one of the best vegetable soups - tasty, quick and delicious

• Preparation time: 20 minutes Soup cooking time: 25 minutes
• Number of servings: 2.5 liters of soup In 100 ml of soup:
• Energy value 38 kcal
• Carbohydrates 4 g
• Including sugars 1 g
• Protein 1 g
• Fat 2 g
• Diet: gluten-free, low-sugar, vegetarian.
• 1 medium cauliflower - about 750 g
• 400-500 g of new or old potatoes - 4 small ones
• 1 medium carrot carrot - minimum 100 g
• 1 spring onion with chives or a small onion and some chives
• 3 cloves of garlic - can be omitted
• 1 tablespoon of clarified butter
• a handful of fresh dill
• 1.5 liters of vegetable or chicken broth
• 1/3 cup of cream 30% or sour cream 18% - about 100 g
• spices: half a teaspoon of salt, a pinch of pepper and turmeric

Cauliflower

For cauliflower soup, I recommend a larger pot with a capacity of at least 4 liters. Before you start preparing this soup, I recommend reading the entire recipe first to prepare for the next steps. The listed amount of ingredients will yield approximately 2500 ml of cauliflower soup.

Note: Cauliflower soup is a great first course or dinner for us. These lighter soups are perfect for dinner. They digest faster than other dishes, so they're perfect as a last meal before bed. I make the soup quickly, so it's worth cooking. It's also worth adding that you can blend it into a creamy soup.

Cauliflower soup can be made year-round. However, if you're making it in spring, it's worth using new potatoes and other delicious early vegetables. Prepare the following vegetables and garlic: one medium cauliflower; four small potatoes (up to 500 grams total); one medium or two small carrots; a spring onion with chives, or a small onion and half a small bunch of chives; a handful of dill, or half a small bunch; and optionally three cloves of garlic, but I don't always use it.

Remove the tightly surrounding leaves from the cauliflower and cut off the protruding core. Rinse the entire head under cold water. Cut off all the cauliflower florets. My cauliflower initially weighed 750 grams. After peeling and cutting the florets, I ended up with 580 grams of ready-to-cook cauliflower florets.

Cauliflower soup is cooked from start to finish in one pot. Wash and peel the vegetables. Dice the potatoes and thinly slice the carrots. Chop the spring onion and chives, and peel and slice the garlic (if you're adding it to the soup). Add the cauliflower florets. Pour 1.5 liters (6 cups) of strong vegetable or chicken stock into the pot, or if you eat meat, chicken stock. I used strong vegetable stock. Add the spices: half a teaspoon of salt, a pinch of pepper, and turmeric. I add the turmeric to enhance the yellow color of the soup and for health benefits. Turn the heat to high and bring the soup to a boil. As soon as the soup boils, reduce the heat so that the cauliflower soup is just shimmering. Cover and simmer for about 20 minutes. After this time, the vegetables should be soft.

Tip: You can also fry the onion and chives separately in a tablespoon of clarified butter and add them to the soup at the end of cooking, but before adding the cream.

The vegetables are already soft, so it's time to add a handful of chopped dill and a tablespoon of clarified butter (or onion and chives fried in butter).

Finally, add 1/3 cup of 30% whipping cream. You can substitute milk or 18% homogenized sour cream for the cream. I like to use 30% whipping cream in soups because it doesn't need to be tempered before adding it to the soup. However, keep in mind that the cream will make the soup a bit sweet. Not everyone likes this flavor, so I recommend adding sour cream. So, if you want to thicken the cauliflower soup with 18% whipping cream, remember to temper it first. To thicken the soup, you can also mix 1-2 tablespoons of all-purpose flour with the cream or sour cream. Pour a ladle of boiling soup from the pot into the bowl with the cream and flour. Stir in the bowl and then add the tempered cream to the pot.

Stir the soup and turn it off as soon as it returns to a boil. It's also worth checking the taste and adding more salt or pepper if necessary.

Enjoy your meal!