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After the New Year’s holidays, I’m craving recipes that are simpler, easier to eat, or rather flavorful hot soups. One of my favorite options is cauliflower puree soup with cheese and cream.
It is very simple and quick to make. In the winter I make it from a frozen mix I made in the summer. In the summer, I make it with fresh vegetables. Although even in winter now to buy cauliflower is not a problem at all.
Preparing
- Chop the onion finely. In a pot in which we will cook the soup pour vegetable oil and begin to fry the onions until transparent.
Fry the onions - Cauliflower break into florets. Shred the carrots finely. If the vegetables are fresh, fry the carrots a little with the onions. Since it takes longer to cook cauliflower. I still have a batch mix of blanched cauliflower, carrots and leeks prepared from the summer. When the onions are translucent, I add the vegetable mixture.
- Add cauliflower.
- Add salt and pepper, and pour boiling water over it.
- Pour boiling water.
- I dice cheese.
- I cut the cheese.
- I boil soup for 15 minutes, until carrots are ready. As soon as vegetables become soft add cheese and cream.
- I pour in the cream.
- I bring it to a boil. And using an immersion blender I turn the cauliflower soup into a puree. Try if there is enough salt, look at the consistency of the soup. It should not be too thick, as it is still a soup, not a vegetable puree.
- Blending
- I serve the cauliflower puree soup to the table with breadcrumbs. I personally do not eat bread, so I add pieces of cauliflower that I took out of the soup before puréing. And slices of cheese.
puree cauliflower soup
Bon appetit!
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