Soup of the week: Creamy cauliflower soup

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The cauliflower is a kind of cabbage that belongs to the Brassica oleracea var. botrytis species. It has tight, flower-shaped heads that range in color from white to cream. It is a member of the family Brassicaceae, which also includes broccoli, Brussels sprouts, cabbage, collard greens, kale, and kohlrabi. The scientific name for this plant is Brassica oleracea.

Raw or cooked, cauliflower is a vegetable that may be consumed for its nutritional value. The stem, the center, and the florets are all edible portions. The dietary fiber content of cauliflower is considerable, as is its vitamin A and vitamin C content, as well as its folate, potassium, and calcium content. It protects against cancer thanks to the presence of glucosinolates inside its structure. In addition to that, cauliflower has a delicious flavor! To put it another way, at least for someone.

If you thought that our cauliflower salad was tasty, you’re in for another surprise because here it is! A soup with a texture so velvety that it would be perfect for Thanksgiving or the holidays, a soup that is simple to prepare and that can even be frozen, which means that you can make a large quantity of it. Simply said, this is a soup that you HAVE to try!

Time required for preparation: 10 minutes

Cooking time: 20 minutes

  • A bit of olive oil
  • 1 medium (about 4 cups) organic cauliflower
  • 1 organic red onion
  • 2 small organic potatoes
  • 6 cups of water
  • Salt and pepper
  1. In a medium pot, heat the oil and stir in the onions.
  2. Add the potatoes and the cauliflower coarsely chopped and cook them for 2 or 3 minutes.
  3. Put in the water one cup at the time and bring to boil, add some salt and pepper. Let it simmer for another 15 minutes.
  4. Once the vegetable are cooked, blend with a hand blender until you get a smooth texture. If you need to, adjust the seasoning.
  5. You will get a nice soft and smooth soup.

What are our readers’ thoughts on this recipe?

I prepared this soup, and it turned out to be extremely simple and delicious!! That is one of the soups that I like eating the most. I most certainly would cook it again and again!

The outcome of making this dish was fantastic. That was a hit with my family, and for a while there, we even pretended that we were dining in a ritzy restaurant. After adding zucchini to the mixture, I found that the flavor was improved. We are really grateful that you have shared this recipe with us.

Today I created this dish, and all I can say is that it is so, so, sooo goooood!!! It has the flavor of a cream of broccoli, but the cauliflower really shines through. I added some shredded cheddar cheese to the top so that it would melt, and now it’s my absolute favorite soup. It tastes like a cream of broccoli.

I cooked this soup, and it turned out to be delicious! I did end up using much too much water, so I had to supplement it with additional cornstarch in order to make it more thick. That was a hit with my spouse.

I am so happy that I decided to make this dish today. Its delicious! My wife and children thought it was wonderful. This is now her favorite soup, according to my daughter who shared her opinion with me. Thank you for the wonderful recipe; we will definitely be using it again.

This is delicious, let me tell you! I substituted half-and-half for heavy cream, and the result was a soup that was properly thickened and had a beautiful white color. In addition to that, I put in shiitake mushrooms and left out the onion (husband doesnt like cooked onion).

This soup made quite an impact on my date tonight; thank you SO MUCH!!!!!!! It was wonderful, completely perfect, and I couldn’t have asked for anything more.


How does Gordon Ramsay make cauliflower soup?

The cauliflower should have practically all of its leaves removed, and then it should be chopped into pieces of equal size, including the stem. Place it in a big pot, cover it with milk and stock, and bring to a simmer. After adding additional spice and the thyme, bring the mixture up to a boil over medium-high heat. Maintain a steady simmer until the cauliflower is cooked through.

How do you make soup soup creamy?

Blend your soup.

Using an immersion blender is the quickest method to accomplish achieving a creamy consistency without the use of cream. If the soup you are preparing contains any starchy vegetables, such as beans, corn, potatoes, squash, or carrots, achieving the appropriate smoothness is as simple as using an immersion blender and giving the soup a spin until you achieve the required consistency.

How do you make Jamie Oliver cauliflower soup?

a pair of onions
600g cauliflower.
4 individual garlic cloves
1 level heaping teaspoon of cinnamon powder.
a ras el hanout equivalent to one heaping spoonful.
1 handful of coconut flakes that have not been sweetened.
1 can of reduced-fat coconut milk, 400 grams in size.
600ml vegetable stock.
Further things…

What makes thick creamy soups?

The velvety, thick consistency of creamy soup is achieved by the use of dairy components. Heavy cream, half-and-half, cheese, or butter are common ingredients found in cream soups. Creamy vegan soups may also be made using coconut milk or other types of milk substitutes instead of regular milk. Other foods that may be puréed to create a creamy texture include potatoes, cauliflower, chickpeas, and lentils.

How do you thicken cauliflower soup?

Having said that, if you discover that your soup has turned out to be too watery for any reason, feel free to thicken it up by adding a cornstarch slurry, which is composed of one part cornstarch and two parts liquid.

How do you thicken creamed cauliflower?

Add a cornstarch slurry to get the desired thickness.
Create a slurry by combining one tablespoon of cornstarch with two to three tablespoons of water in a mixing bowl.
Mix the mixture in with the mashed cauliflower in stages, being sure to stir it well after each addition.
Cook for five to ten minutes over medium heat, or until the consistency is as thick as you like.
Sep 27, 2022

Does adding milk to soup make it creamy?

No matter how much cream you add to a soup, it will always have a velvety texture in your tongue and a robust taste thanks to cream. You may absolutely add milk or any other kind of dairy, but keep in mind that the flavor will become progressively less creamy as the percentage of cream decreases.

What should be avoided in preparing cream soup?

7 Common Errors That Should Be Avoided While Cooking Soup:
Ignoring the presence of the liquid:…
Turning up the heat to a boil rather than a low simmer:…
Using too much salt or not nearly enough of it:…
Cooking the veggies for an excessively long time:…
Adding the pasta or rice before it’s cooked:…
I completely forgot about the garnishes:…
You don’t take pleasure in preparing it:
Sep 29, 2015

What kind of cream do you put in soup?

As the soup base is heating, carefully add the heated dairy while stirring regularly to avoid any lumps. Do not let the milk to boil. Avoid boiling. It is recommended that you make use of full fat, cream, half-and-half, or whole milk. The buttermilk fat is an essential component in preventing the soup from becoming sour.

Why is my cauliflower soup bland?

A lack of spice contributed to the bland flavor of the cauliflower soup. The following instructions will guarantee that every bowl is bursting with flavor. Salt and pepper should be added twice total. Before roasting the cauliflower florets, first season them with salt and pepper. Next, place them in the oven.