Cream of cauliflower soup
Cream of cauliflower soup combines the nutty flavors of cauliflower with aromatic cumin and rich chicken gravy, creating a comforting dish perfect for any season. This easy recipe involves sautéing onion, simmering cauliflower in chicken gravy, and blending into a smooth soup.
Cook time 35 min
Prep time 25 min
Ingredients:
1 tbsp olive oil1 onion
2 tbsp ground cumin
1 cauliflower
4 cups chicken gravy
Cream of cauliflower soup is a comforting and delicious dish that's perfect for any season. This easy-to-make recipe combines the mild, nutty flavors of cauliflower with aromatic ground cumin and rich chicken gravy for a delightful taste experience. Whether you're looking for a hearty lunch or a light dinner, this soup is sure to satisfy.
Instructions:
- Chop the onion.
- Cut the cauliflower into small florets.
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent.
- Stir in the 2 tablespoons of ground cumin and cook for another minute to release the aroma, stirring constantly to prevent it from burning.
- Add the cauliflower florets to the pot and mix well with the onion and cumin.
- Pour in the 4 cups of chicken broth, making sure the cauliflower is mostly submerged in the liquid. Add a bit more broth or water if necessary to cover the cauliflower.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender, blending until smooth and then returning it to the pot.
- Taste the soup and adjust seasoning with salt and pepper if necessary.
- Ladle the soup into bowls and serve hot. Optionally, garnish with a swirl of cream, chopped fresh herbs, or a sprinkle of extra ground cumin.
You've now created a warm, creamy, and flavorful cream of cauliflower soup. This dish is perfect for a cozy night in or as a starter for a larger meal. Enjoy your culinary creation with some crusty bread or a simple side salad.
Cream of cauliflower soup FAQ:
Simmer the soup for about 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
You can use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a regular blender, blend until smooth, and then return it to the pot.
Yes, you can substitute chicken gravy with vegetable broth to make the soup vegetarian. Just be sure to adjust the seasoning to maintain flavor.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
If you're out of ground cumin, you can substitute with ground coriander or a combination of cumin seeds and ground black pepper for a different flavor profile.
Tips:
- Make sure to chop the onion finely to ensure even cooking and a smoother texture in the soup.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- If you prefer a thicker soup, use less chicken gravy or simmer the soup for a longer period to reduce the liquid.
- Add a splash of cream or milk for an extra layer of creaminess.
- Garnish with fresh herbs like parsley or chives, or add a sprinkle of cheese on top for added flavor.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 4.94g
Carbohydrates 20g
Fiber 4.16g
Sugar 4.93g
Fat 7g
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