The creamy cauliflower soup is a simple and light recipe, perfect for tackling winter with a warm and comforting dish. It is made with a few seasonal ingredients, cauliflower, potatoes, onion, and a pinch of turmeric, which together create a soft, delicate, and fragrant cream. A nutritious and tasty first course that solves dinner without complications and pleases everyone.
I recommend serving it very hot, completed with crunchy bread croutons that add texture and make the soup even more inviting. Try it yourself and let yourself be won over by its simplicity!
Here are some other tasty seasonal ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Winter
Ingredients
- 14 oz cauliflower
- 7 oz potatoes
- Half onion
- to taste vegetable broth
- Half teaspoon ground turmeric (to taste)
- 1 sprig thyme
- 1 slice country bread (to taste, for croutons)
- extra virgin olive oil
- salt
Tools
- Pot
- Vegetable Peeler
- Immersion Blender
- Pan
Preparation
Clean the cauliflower by removing the outer leaves and the tougher part of the stem. Separate the florets and rinse them under running water.
Peel the potatoes and cut them into cubes.
Chop the onion, mince it, and briefly sauté it in a pot with a drizzle of oil.
Add the potatoes and the cauliflower, add salt, and sauté, stirring for a couple of minutes (1).
Cover with the hot vegetable broth, add the turmeric (to taste) and cook over moderate heat until the vegetables are tender (2).
It will take 20-25 minutes, depending on the size of the pieces.
Meanwhile, cut the bread into cubes and toast it in a pan with a splash of extra virgin olive oil.
When the soup is cooked, blend it with the immersion blender until smooth and homogeneous.
The creamy cauliflower and potato soup is ready, serve it in dishes and garnish with croutons and a few leaves of thyme.
Tips and Variations
You can omit the turmeric, or replace it with curry. You can use leek or shallot instead of onion.
If you don’t have thyme, you can replace it with rosemary or parsley.
You can replace the croutons with toasted hazelnuts or small florets of cauliflower sautéed in a pan.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
Of course, you can prepare it even the day before and store it in the refrigerator, in a well-sealed container. Then just reheat it in a saucepan.
