The cauliflower cream soup is one of those dishes that truly embodies autumn: simple, healthy, tasty, and full of warmth. It’s a recipe that smells like home and comfort, perfect for those days when you want to pamper yourself with something good yet light. I discovered it recently, but it has quickly become a staple in my weekly seasonal meal planning, and I have no intention of letting it go.
In Naples, cauliflower is a beloved vegetable: it’s part of the tradition, loved by both adults and children, and it can be interpreted in countless ways. In this version, I present it to you as a velvety cream, versatile and refined, which you can use in various ways: to dress pasta in an original way, to accompany fish or meat dishes, or to enjoy on its own, perhaps with some croutons and a drizzle of good oil, just the way I like it.
As a food organizer, I suggest preparing it in advance: it keeps perfectly in the fridge for 2-3 days, or you can freeze it in practical single servings, ready to heat when needed. It’s a great solution for last-minute dinners or to add an extra touch of vegetables to your weekly menus.
The creaminess of the potatoes and the crunchiness of the toasted hazelnuts make it unique, balanced, and surprising with every spoonful. It’s a dish that wins for simplicity and elegance.
So, are you ready to try it now and include it in your autumn weekly meal organization?
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall
Ingredients for the Cauliflower Cream Soup
- Half cauliflower
- 0.88 lbs potatoes
- to taste salt
- to taste extra virgin olive oil
- 1.76 oz peeled whole hazelnuts
- 1 sprig thyme
Tools
What you need to prepare the cauliflower cream soup
- 1 Pot pot
Procedure for the Cauliflower Cream Soup
We clean and cut the potatoes and cauliflower into pieces. We put them together in a pot with water where they will boil until they become very soft.
Alternatively, you can put them in a large microwave-safe bowl, add a couple of inches of water, and cover with plastic wrap. They will cook in the microwave at maximum power for 10 minutes.
Once cooked, we blend everything with an immersion blender. If necessary, add a tablespoon of water. Adjust the salt.
Serve with a drizzle of oil, the sprig of thyme, and the hazelnuts coarsely chopped.
Tips and Storage
The cauliflower cream soup is great to enjoy on its own but also to accompany main dishes or to dress pasta. You can enrich it with grated parmesan or provolone and bake it in the oven.
It can be prepared in advance and frozen in portions.
Did you like the recipe? ALSO TRY:
