Creamed Cauliflower Soup
Creamy Cauliflower and Potato Soup is a comforting and velvety dish that will warm you up from the inside out. This hearty soup combines the earthy flavors of cauliflower and potato with a hint of aromatic cumin, all blended together to create a smooth and luxurious texture. Topped with a dollop of cream and a garnish of fresh parsley, this soup is as visually appealing as it is delicious. Perfect for a cozy night in or as an elegant starter for a dinner party, this soup is sure to become a new favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1 large cauliflower, florets, stems and leaves, chopped
- 1 large potato, peeled and chopped
- 2tsp olive oil
- 1/2 tsp ground cumin
- 100ml single cream
- small bunch parsley, finely chopped
- 20g leeks, finely chopped
- extra cream and parsley sprigs, for serving
Instructions
- Put the cauliflower and potatoes in a large saucepan and cover with water. Bring to the boil and simmer for around 10-15 minutes until both are very soft.
- Stir in the olive oil, cumin and plenty of seasoning to taste. Whizz in a blender (or use a stick blender) until very smooth. Tip back into the pan and reheat.
- Stir in the cream, parsely and chopped leeks. At this point, either serve as it is (piping hot), or tip into a suitable container, cool to room temperature then chill in the fridge for at least two hours before serving.
- To serve, pour into deep bowls, and swirl in a little extra cream to each bowl for an attractive finish, and top with a parsley sprig.
Yield
Serves 6
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