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Cauliflower puree soup with cream

Creamy Cauliflower Soup (Puréed)

Delicious, silky, hearty, thick, fragrant, and very good for you! This creamy puréed cauliflower soup is a wonderful first course for lunch. Your family will love this nutritious, appetizing vegetable soup. It's quick and easy to make — the recipe is simple, clear, and needs no special cooking skills.

Vera

Recipe author

Composition / ingredients

Servings:

Cauliflower

500

Potatoes

150

Onion (medium)

Butter

Cream (any fat content)

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 33 % 5 g

Carbohydrates 53 % 8 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make creamy puréed cauliflower soup? Gather the ingredients listed. My cream is 10%, but you can use any fat content.
Step 2:

Peel a medium onion, rinse it with cold water, and cut it into small cubes.
Step 3:

Melt the butter in a sauté pan or heavy-bottomed pot.
Step 4:

Add the chopped onion and cook over medium heat until soft. Stir often so it doesn't burn.
Step 5:

While the onion cooks, wash and peel the potato (I use one medium potato). Cut it into small cubes so it cooks faster.
Step 6:

Add the diced potato to the onion.
Step 7:

Rinse the cauliflower under running water and cut it into florets.
Step 8:

Add the cauliflower to the pot with the potato and onion. Pour in enough hot water to cover the vegetables completely. Use good filtered water — tap water can spoil the flavor. Set the pot over medium heat and bring to a boil. Reduce to low and cook for about 25 minutes; the cauliflower and potato should be soft.
Step 9:

Ladle the cooking liquid into a glass and drain off the rest. Purée the vegetables with an immersion blender, gradually adding the reserved liquid back until the soup reaches the consistency you want.
Step 10:

Pour in the cream and blend again. Set the pot over low heat and warm the soup for about 2 minutes without letting it boil.
Step 11:

Ladle the finished creamy cauliflower soup into bowls and garnish with herbs such as parsley, dill, or green onions. Serve right away, while hot, with wheat or rye croutons. Enjoy!

Feel free to adapt this creamy cauliflower soup. For example, add processed or hard cheese, or other vegetables to taste, like broccoli or zucchini.
You can leave out the potato if you prefer.
Besides salt and ground black pepper, use any dried spices you like.
You can replace the cream with milk, sour cream, or plain unsweetened yogurt.
A note on quantities: whether or not a recipe specifies the amount of water, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Remember that the author's idea of how much potato, grain, or other ingredients to use may differ from yours. In practice, if you're making it for the first time, don't cook a whole pot at once — make a small batch for one or two people first. Scale all the ingredients down to 1–2 servings and figure on about 1 cup of water per serving for a very thick soup, up to 1.5–2 cups for a thinner one, keeping in mind that some liquid boils off as it cooks. After tasting a small batch, you can fine-tune both the liquid and the proportions to your taste. Over time, like any seasoned cook, you'll be able to add the water and ingredients by eye.
The cream can be any fat content, but the higher the fat, the higher the calories.
For tips on choosing the right pot for soups, porridges, or pickling, see a good cookware guide.