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Creamy cauliflower soup with onions

Creamy Cauliflower Soup with Onion

A delicious, light, and silky puréed soup for anyone watching their waistline! It's perfect for light eating days and beyond — its delicate, creamy texture is sure to win you over. I really loved it and wanted to share it with you. Give it a try!

nasstin

Recipe author

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Composition / ingredients

Servings:

Cauliflower

350

Onion

Butter

Cream (20% / light cream)

100

Garlic

Table salt

Ground black pepper

Water

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 57 % 8 g

Carbohydrates 29 % 4 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Peel and rinse the onion; rinse the cauliflower and break it into florets. Finely chop the onion.
Step 2:

Put it in a heavy-bottomed saucepan along with the butter.
Step 3:

Sauté over medium heat for 3 to 4 minutes, until translucent.
Step 4:

Cover the onion with water (I used about 1.5 cups, but we'll only keep 150 ml later). Add the cauliflower to the pan and cook for 10 minutes.
Step 5:

Season with salt and pepper to taste. When the vegetables are cooked, reserve about 200 ml of the cooking liquid and drain off the rest.
Step 6:

Transfer the vegetables to a blender and purée until smooth.
Step 7:

Pour in the reserved cooking liquid.
Step 8:

Blend everything once more until smooth.
Step 9:

Pour the purée back into the saucepan.
Step 10:

Add the cream.
Step 11:

Press in the garlic and warm the soup through to serving temperature.
Step 12:

Serve with croutons and garnish with a sprig of fresh herbs.
Step 13:

Enjoy!