Cauliflower Cream Soup
Light, veggie-packed, fragrant, and so tasty! This cauliflower cream soup with potato and cream is just right for anyone counting calories who likes simple recipes. It comes together fast and couldn't be easier.
Cooking method
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Step 1:
How do you make a delicious cauliflower cream soup? It's quick and simple! Start by gathering the ingredients. Feel free to adjust the ratio of cauliflower to potato to your taste. Use cream of any fat percentage.
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Step 2:
Break the cauliflower into florets and rinse them well. You can use fresh or frozen cauliflower. If frozen, thaw the florets first and drain off any released liquid.
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Step 3:
Peel and dice the potatoes. The smaller you cut them, the faster they'll cook.
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Step 4:
Peel the onion and cut it into small cubes.
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Step 5:
Melt the butter in a pot. Add the onion and cook over medium heat until soft, about 7–8 minutes.
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Step 6:
Add the potatoes and cauliflower to the pot.
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Step 7:
Pour in hot water until it just covers the vegetables. Season with salt and pepper. Bring to a boil and cook over medium heat for 20–25 minutes, until the vegetables are soft.
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Step 8:
Drain off the cooking liquid, reserving about 200–250 ml (about a cup) to adjust the soup's thickness.
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Step 9:
Purée the vegetables with an immersion blender until smooth and creamy, adding back the reserved liquid little by little until you reach the consistency you want.
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Step 10:
Pour in the cream. Return the pot to low heat and warm the soup, stirring, for about 2–3 minutes.
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Step 11:
Ladle the finished soup into bowls, season with ground pepper, garnish with fresh herbs, and serve. Enjoy!
- Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own taste (thick or brothier soup), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the liquid and the ratio of ingredients to suit you. After that, like most seasoned cooks, you'll be able to add the water and ingredients by eye.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
