Easy Cauliflower Soup
User Reviews
5
Easy Cauliflower Soup
Description
Easy Cauliflower Soup centers on cauliflower cooked tender in salted water, then pureed to a silky finish. The soup's gentle flavor is shaped by the natural sweetness of the cauliflower softened through boiling and blended with the cooking water to achieve the desired soup consistency. Butter can be added to introduce richness and a smooth mouthfeel, with alternative fats like olive oil or vegan butter used as substitutes. Optional toppings vary from drizzles of olive or sesame oil to crumbled blue cheese, Parmesan, or aromatic za'atar, each contributing additional flavor notes to customize the serving.
The method involves carefully chopping cauliflower, boiling in salted water until tender, then using a blender to create a smooth texture. Seasoning with salt and pepper is adjusted to taste, while the blending duration influences silkiness. This soup works well as a comforting starter or light meal with a warm, creamy consistency.
Tools needed include a medium saucepan for boiling and a blender for pureeing the soup. This recipe emphasizes straightforward preparation and the natural characteristics of cauliflower, making it accessible and practical.
Ingredients
- 2 pounds cauliflower (1 head)
- salt
- black pepper
- butter optional, recommended) - you can sub olive oil or a high quality vegan butter like Earth Balance, if you like, unsalted
Optional topping ideas
- olive oil drizzle for olive oil or sesame oil, crumbled for blue cheese, parmesan
- blue cheese
- Parmesan Cheese
- za'atar
Instructions
- Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them.
- In a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.
- Remove the florets from their cooking water using a slotted spoon; reserve the salted cooking water.
- Place the cooked cauliflower into a blender, filling it halfway. Carefully pour in cooking water, adding till it reaches about halfway up the cooked cauliflower.
- Cover the blender carefully and blend, scraping the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to achieve a soup-like texture. The longer you blend, the more silky and smooth the soup becomes. Add salt, pepper, and butter to taste. I use about 1 tbsp butter for a whole head of cauliflower (1/2 tbsp per batch). Salt is your friend here, if the soup is tasting bland don't be afraid to add more. You can also add some good quality olive oil or Earth Balance instead of butter if you'd like a richer flavor without dairy.Repeat process with the remaining batch of cauliflower. Serve soup hot. Leftovers will keep for 1-2 days in a covered tupperware container; soup will need to be stirred after reheating.
Notes
- Use a medium saucepan and blender for best results.
- Adjust the amount of cooking water in the blender to reach preferred soup thickness.
- Butter is optional; substitute with olive oil or vegan butter if desired.
- Consider topping with olive oil or cheeses like blue or Parmesan for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Sodium | 68mg | 3% |
| Potassium | 678mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin C | 109.3mg | 121% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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