Cream of cauliflower soup
Indulge in a creamy and flavorful cauliflower soup that's both comforting and nutritious. Made with tender cauliflower, aromatic spices like coriander, cumin, and chili powder, and enriched with light sour cream. Perfect for warming up any day!
- 16 Mar 2025
- Cook time 50 min
- Prep time 45 min
- 4 Servings
- 10 Ingredients
Cream of Cauliflower Soup is a delicious, comforting, and nutritious dish that's perfect for a cozy meal. With a blend of tender cauliflower, aromatic spices, and a touch of light sour cream, this soup is both satisfying and easy to make.
Ingredients:
Instructions:
- Chop the onion.
- Mince the garlic cloves.
- Chop the cauliflower into small florets.
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent and soft, about 3-5 minutes.
- Add the minced garlic, 1 teaspoon dried coriander, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Stir and cook for another 1-2 minutes until the spices are fragrant.
- Add the chopped cauliflower to the pot and stir well to coat the cauliflower with the spice and onion mixture.
- Pour in 2 cups of vegetable broth and 2 cups of water. Stir to combine.
- Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the cauliflower is tender when pierced with a fork.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, if using a countertop blender, carefully transfer the soup in batches to the blender, blend until smooth, and then return it to the pot.
- Stir in 1/3 cup light sour cream until fully incorporated. Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the soup into bowls and enjoy warm. Optional: Garnish with a sprinkle of fresh herbs like parsley or chives for extra color and flavor.
- Allow any leftover soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stove over low heat.
Tips:
- Cut the cauliflower into small, even florets to ensure they cook evenly.
- Sauté the onions and garlic until they're soft and fragrant to build a flavorful base for the soup.
- For a velvety texture, blend the soup in batches if using a countertop blender.
- Adjust the seasoning to taste after blending, as the flavor may mellow out.
- If you prefer a richer soup, you can replace the light sour cream with heavy cream or coconut milk.
- Garnish with fresh herbs such as parsley or chives for added color and flavor.
With its creamy texture and rich flavor, Cream of Cauliflower Soup is sure to become a household favorite. By following these simple steps and tips, you can create a delicious and nutritious meal that warms you from the inside out. Enjoy your homemade soup with a slice of crusty bread or a side salad for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 490 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 5g | 14% |
| Sugar 7g | 7% |
| Fat | |
| Fat 6g | 8% |
| Saturated 2.06g | 7% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 90mg | 17% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 1.46mg | 9% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 100mg | 113% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 50ug | 40% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.16mg | 17% |
| Iron, Fe 2.25mg | 20% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 800mg | 23% |
| Selenium, Se 2.52ug | 5% |
| Sodium, Na 460mg | 30% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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