CREAM OF CAULIFLOWER SOUP
Easy to make creamy cauliflower soup served with crispy croutons and parmesan that you can enjoy as a light dinner or a tasty starter.
Servings 6 people
- 2 medium potatoes
- 1 cauliflower or ½ of extra large
- 1 onion
- 4 cloves garlic
- 2 bay leaf
- 1 tbs gluten-free flour or normal flour if you don't mind gluten
- 1 l water or leftover cauliflower water, see the note below
- 1 organic vegetable stock cube
- pinch grated nutmeg
- 150 g cream cheese Philadelphia
- ½ tsp ground caraway seeds
- ground pepper
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 tsp 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.
Calories: 168kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 56mg | Calcium: 80mg | Iron: 3mg