Cauliflower cream soup in a light and natural version

• Preparation time: 20 minutes
• Cooking time: 30 minutes 
• difficulty: Bassa

How to make creamed cauliflower soup

Ingredients for 4 people)

• 2 spoons of olive oil
• 1 chopped golden onion
• 1 large potato, chopped and peeled
• 1 chopped leek (white part only)
• 1 large cauliflower, chopped
• 5 cups vegetable broth
• 1 cup cream
• Salt and pepper (to taste)

Preparation

• Let it warm up the oil in a large pot and then add the onion, potatoes and leeksOnce they are softened, add the cauliflower and broth.
• Bring to a boil and let it simmer for about fifteen minutes or until the cauliflower is soft.
• Transferred Place everything in a blender and blend until you obtain a smooth and homogeneous mixture.
• Report return the mixture to the cooking pot, add the cream and cook for another 5-6 minutes.
• Fix it of salt and bring the cream soup to the table adding a drizzle of oil and freshly ground pepper.

If you want to enrich your cauliflower cream soup with ginger and lime, follow this second recipe.

Ingredients for 4 people)

• 500 g of cauliflower
• 200 g of leek
• 1 tbsp ginger grated
• 1 lime 2 bay leaves
• 3 cm of kombu seaweed
• vegetable broth
• fresh coriander
• salt
• pepper

Preparation

• Cut Chop the cauliflower and leek into pieces and add them to a saucepan with the bay leaves, kombu seaweed and grated ginger.
• Cover with the vegetable broth and cook for 30 minutes.
• delete bay leaves and seaweed and blend with an immersion blender.
• Fix it salt and pepper and add more broth if the cream is too thick.
• United the lime juice and mix well.
• Served immediately with fresh coriander leaves.

Read also:

• Savory pancakes with ricotta and cauliflower
• Rice cake with cauliflower
• Steamed cauliflower with almonds
• Cauliflower Fritters: The Eggless Recipe