This is a simple but delicious cauliflower soup, it doesn’t need many ingredients in order to get a very enjoyable soup that can be used as a starter dish, or for those days when you need to warm up the cold days. In my opinion it is quite filling, so if you are planning to serve it as a starter, it should be a fairly moderate portion. If you are not a big fan of the cauliflower, this soup version could change your mind, as the combination of onion and leek provides it with an interesting and delicious touch.
You can serve the soup with small pieces of fried-in-butter cauliflowers, which will further add a great flavor, but you can also use the classic croutons, or just some chopped parsley or chives.
You may also be interested in my recipe of Beans soup, with onions and sausage.Print
- 1 cauliflower
- 1 leek
- 1 white onion or Spanish onion
- 1 tablespoon of butter (and 1 extra teaspoon)
- 1 liter of vegetable broth, or hot water
- Salt and pepper to taste
- 3/4 cup of almond (or cow’s) milk (optional)
- Cut the cauliflower flowers and set aside.
- Chop the onion and leek, then fry them for about 4-5 minutes in a hot pan with a tablespoon of butter.
- Add the cauliflower, (but save a few small flowers to be used as a garnish later on). Stir the mix a little, and then add the vegetable broth or water.
- Season with salt and pepper.
- Cook for 20 minutes.
- Then process the entire mix on a blender.
- Rectify flavors. At this point you should check if you need more salt and pepper.
- You can also add almond (or cow’s) milk, but it is completely optional. I didn’t use it in this occasion.
- Just before serving, heat up a teaspoon of butter in a pan and fry some of the remaining cauliflower flowers for about 4 minutes. The idea is that they get browned. You can chop them in a smaller size, as they’ll be used to garnish the soup.
- Once ready, sprinkle them on top of the soup.