Easy to make creamy cauliflower soup served with crispy croutons and parmesan that you can enjoy as a light dinner or a tasty starter.
Course Soup
Cuisine British
Keyword gluten-free, vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6people
Calories 168kcal
Author Lea
Ingredients
2medium potatoes
1caulifloweror ½ of extra large
1onion
4clovesgarlic
2bay leaf
1tbsgluten-free flouror normal flour if you don't mind gluten
1lwateror leftover cauliflower water, see the note below
1organic vegetable stock cube
pinchgrated nutmeg
salt
150gcream cheesePhiladelphia
½teaspoonground caraway seeds
To serve
croutons
parmesan
ground pepper
Instructions
Finely chop the onion and peel the garlic.
Roughly chop the cauliflower and cut potatoes into cubes.
Dissolve 1 vegetable stock in 1 litre of water (or use the leftover cauliflower water, see the note).
Fry the onion in a pot. Once the onion start browning add the chopped cauliflower and potatoes. Continue frying for another 2 – 3 minutes, then sprinkle flour over the top and stir.
Pour the stock in. Add bay leaf, a pinch of nutmeg and ½ teaspoon of ground caraway seeds.
Crush the garlic in and season with salt.
Cook until potatoes are soft approx. 15 – 20 minutes (or 5 – 10 minutes if you are using already pre-cook potatoes and cauliflower, see the note below).
Before you blend the soup remove the bay leaf.
Add cream cheese and blend the soup either using a hand blender or a stand mixer.