Cauliflower soup – quick & easy
by Tavolino
A creamy and aromatic cauliflower soup that can be prepared with just a few ingredients in only 30 minutes. It contains no processed cheese and gets its creaminess from a potato and heavy cream.
Ingredients
- Cauliflower 500 g trimmed
- Shallot 1 piece
- Garlic clove 1 piece
- Potato 1 medium
- Vegetable broth 750 ml
- Heavy cream (approx. 30% fat) 200 ml
- Butter 20 g
- Lemon juice 1 tbsp
- Salt to taste
- Pepper to taste
- Nutmeg 1 pinch
Preparation
- 1
Trim the cauliflower (500 g) and cut into small florets. Peel and finely chop the shallot and garlic clove.
- 2
Peel, wash, and dice the potato.
- 3
Melt the butter (20 g) in a pot over medium heat.
- 4
Sauté the chopped shallot and garlic in the butter until translucent.
- 5
Add the cauliflower florets and diced potato and sauté briefly.
- 6
Deglaze with the vegetable broth (750 ml).
- 7
Bring the soup to a boil, then cover and simmer over medium heat for 15 minutes.
- 8
Remove the pot from the heat and purée the soup until smooth using an immersion blender.
- 9
Stir the heavy cream (200 ml) into the soup.
- 10
Season the soup with salt, pepper, and a pinch of nutmeg.
- 11
Season to taste with a little lemon juice and serve.