Simple, satisfying, and delicate, the cauliflower soup pleases everyone.
I love all seasons, even winter, because I enjoy coming home in the evening from work and preparing wonderful soups and creams that fill the house with aroma.
I particularly like the cauliflower and chia seed soup because there is no need to add potatoes, cream, or milk.
Cauliflower contains iron and also contains vitamin C which aids its absorption, making it an excellent food for those suffering from anemia.
When buying organic, if the leaves are tender and nice, I cook everything. If you don’t like the smell it leaves in the kitchen (as my children don’t), just cover the pot where the cauliflower is boiling with a plate and place a cup with some vinegar on top.
If aside from the cauliflower soup you want to check out other soups and creams, I recommend
the collection of SOUPS AND CREAMS.
For any information, do not hesitate to contact me on my Facebook page Timo e lenticchie where you can interact and ask me any question. Or join my group.
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Here are some more cauliflower recipes that might inspire you:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients for Cauliflower Soup
- 1 cauliflower (white)
- 4 cups g vegetable broth
- 3/4 cup g plant-based milk (or water)
- 1 leaf bay leaf
- 2 tbsps g rice flour (or other flour)
- 1 pinch sea salt
- 1 pinch pepper
- 2 tbsps tablespoons extra virgin olive oil
- 1 tbsp tablespoon chia seeds
Preparation for the Soup
Wash and trim the cauliflower and break it into florets.
Bring the vegetable broth with the milk and bay leaf to a boil, and add the cauliflower, cooking gently for about twenty minutes.
Turn off the heat, remove the bay leaf, and blend everything well with an immersion blender, adding a spoonful of flour if needed to thicken a bit.
Heat for a few more minutes until the desired consistency is reached.
Serve hot with a grind of pepper, a drizzle of olive oil, and a sprinkle of chia seeds.
Tips and Storage
With the same procedure, you can prepare many other soups with other vegetables.
The soup keeps for a couple of days in the refrigerator.
Can I make the soup with broccoli?
Of course, instead of cauliflower, you can make the soup with Romanesco cabbage or broccoli.
Can I freeze the cauliflower soup?
Yes, allow the soup to cool and store it in the freezer for up to about 3 months.
