Cauliflower Creamy Soup
This creamy Cauliflower Soup is a comforting and nutritious dish perfect for chilly days. The cauliflower is simmered in flavorful vegetable stock until tender, then blended into a velvety smooth texture. Topped with crunchy pumpkin seeds and almonds, each spoonful is a delightful combination of flavors and textures. Paired with some homemade mini-breads, this soup makes for a satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 small cauliflower
- 1 scallion finely chopped
- 1 l of vegetable stock
- 2 tbsp of pumpkin seeds, chopped
- 1 tbsp of toasted almonds, chopped
- olive oil
- salt
- a pinch of coriander powder
Instructions
- Cut the cauliflower in small pieces and rinse them in cold water.
- Heat 2 tbsp of olive oil in a pan, add the scallion and fry for 1 minute.
- Add the pieces of cauliflower and fry until lightly cooked. Add the vegetable stock and simmer, stirring frequently, until soft and cooked. Mix the cauliflower with an immersion blender until creamy and smoothy, add a pinch of salt and coriander.
- Transfer to serving cups and garnish with pumpkin seeds, almonds and some drops of olive oil. Serve hot with homemade mini-breads.
Yield
Serves 2
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