Why You’ll Love This Recipe
- Simple and Quick: Ready in under 30 minutes with minimal ingredients.
- Nutritious: Cauliflower is packed with vitamins, fiber, and antioxidants.
- Creamy and Flavorful: A smooth, velvety texture with the perfect balance of spices.
- Customizable: Easily adaptable to vegan or dairy-free versions.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato (optional, for a thicker texture)
- 4 cups (1 liter) vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- ½ teaspoon turmeric or nutmeg (for extra flavor)
- ½ cup (100 ml) heavy cream (or milk for a lighter version)
- Fresh parsley or chives for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables: Wash and cut the cauliflower into small florets. Chop the onion and mince the garlic. If using a potato, peel and dice it.
- Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, cooking until they become translucent.
- Cook the Vegetables: Add the cauliflower florets and diced potato (if using) to the pot. Sauté for a few minutes to release their flavors.
- Add Broth: Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender.
- Add Cream and Spices: Stir in the cream, salt, pepper, and turmeric or nutmeg. Mix well and adjust seasoning to taste.
- Serve and Garnish: Serve hot, garnished with fresh parsley or chives for a pop of color and freshness.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Dairy-Free/Vegan: Use coconut milk or almond milk instead of cream.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
- Extra Vegetables: Add carrots or celery for more depth of flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3-4 days.
- Freezing: Freeze for up to 3 months in a freezer-safe container. Reheat on the stove and blend if needed to restore texture.
- Reheating: Warm on the stovetop over low heat, adding a little broth or water if too thick.
FAQs
1. Can I use frozen cauliflower?
Yes! Frozen cauliflower works well and requires no prep—just adjust the cooking time slightly.
2. How do I make this soup thicker?
Add a potato while cooking or reduce the amount of broth for a thicker consistency.
3. Can I skip the cream?
Yes, the soup is naturally creamy due to blended cauliflower. You can omit or replace it with dairy-free alternatives.
4. Can I roast the cauliflower first?
Roasting the cauliflower before adding it to the soup enhances the flavor and adds a subtle sweetness.
5. What can I serve with this soup?
Pair it with crusty bread, croutons, or a fresh salad for a complete meal.
6. Can I use a different seasoning?
Absolutely! Try curry powder, cumin, or smoked paprika for a unique twist.
7. Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors develop.
8. How do I prevent the soup from being too watery?
Use less broth initially, then add more if needed after blending.
9. Can I add cheese?
Yes! Parmesan, cheddar, or Gruyère add richness and depth of flavor.
10. How do I make the soup more filling?
Add chickpeas, lentils, or quinoa for a protein boost.
Conclusion
Soupe de Chou-Fleur is a simple yet delicious way to enjoy cauliflower in a creamy, comforting dish. With its rich texture and subtle flavors, this soup is perfect for any occasion—whether you’re looking for a light lunch, a cozy dinner, or a nutritious meal. Try it today and enjoy the warmth and goodness in every spoonful!
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Soupe de Chou-Fleur
- Total Time: 30-35 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Soupe de Chou-Fleur (Cauliflower Soup) is a creamy, comforting dish that’s both nutritious and easy to make. Blended to a velvety texture with delicate seasonings, it’s perfect for chilly days. Whether served as an appetizer or a light main course, this flavorful soup is a simple yet elegant way to enjoy cauliflower.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato (optional, for a thicker texture)
- 4 cups (1 liter) vegetable or chicken broth
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- ½ teaspoon turmeric or nutmeg (for extra flavor)
- ½ cup (100 ml) heavy cream (or milk for a lighter version)
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Vegetables: Wash and cut the cauliflower into florets. Chop the onion and mince the garlic. If using a potato, peel and dice it.
- Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, cooking until translucent.
- Cook the Vegetables: Add the cauliflower and diced potato (if using). Sauté for a few minutes to release flavors.
- Add Broth: Pour in the broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Add Cream and Seasoning: Stir in the cream, salt, pepper, and turmeric or nutmeg. Mix well and adjust seasoning to taste.
- Serve and Garnish: Ladle into bowls and garnish with parsley or chives. Enjoy hot!
Notes
- Storage: Refrigerate in an airtight container for up to 3-4 days.
- Freezing: Freeze for up to 3 months. Reheat on the stove and blend if needed.
- Dairy-Free/Vegan: Use coconut milk or almond milk instead of cream.
- Flavor Boost: Roast the cauliflower beforehand for a richer taste.
- Protein Addition: Add chickpeas, lentils, or quinoa to make it heartier.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
