Cauliflower Soup. Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia. Even though there are minimal ingredients, this soup has TONS of flavor.
Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do! This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, and without cream. You can cook Cauliflower Soup using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cauliflower Soup
It’s 2 large of brown onions, roughly chopped.
It’s 3 clove of of garlic, crushed.
You need 1 of litre vegetable or chicken stock.
It’s 1 medium of cauliflower cut into florets.
You need 2 of potatoes, peeled and chopped.
Prepare 2 cups of water.
It’s 300 ml of cream.
Prepare 1 of salt and white pepper to taste.
Prepare 2 tbsp of fresh or dried chopped parsley.
Genius Cauliflower Soup From Paul Bertolli. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.
Cauliflower Soup instructions
Heat some butter or olive in a large pot and cook onion until soft. Add garlic, stirring until fragrant..
Add stock to the pot and bring to the boil and then add in cauliflower, potatoes and water. Simmer on low heat for an hour or so, allowing the vegies to soften and flavours to infuse. Stir occasionally..
Allow to cool slightly and then blend soup.
Return to cook top and pour in cream heating gently so the soup doesn't boil. Add salt and pepper and taste adding more stock powder or salt gradually if it needs a bit of extra flavour.
Serve, sprinkling with parsley and enjoy it with some crusty buttered toast.
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