Cream of Cauliflower Soup Recipe
This delicious cream of cauliflower soup recipe is thick and creamy. If you want to make the best cream of cauliflower soup recipe, this is a very nice recipe to choose. Each serving offers 150 calories, 12g carbs, 4g protein and 10g fat. This makes a very nice lunch or appetizer.
I often make curried soups but occasionally I like to make something creamy, and cauliflower is really good. Mashed cauliflower (like mashed potatoes but with cauliflower) is also very good, and I like to add cauliflower to curries.
Cream of Cauliflower Soup Recipe: So Simple and Good
What makes this cream of cauliflower soup recipe special is the simplicity of it. The focus is all on the cauliflower and the other ingredients are used to complement it. So if you are wondering what kind of soup to make, you might like to try this one. It really is yummy.
I make this whenever I am in the mood for soup, but something creamy as opposed to spicy or new. This is a classic favorite and once you taste some of it you will want to make it again and again. Cauliflower soup might not sound immediately inspiring.
After all, many of us remember soggy boiled cauliflower from our childhoods and nobody likes that, but convert it into a tasty soup and you will love just how the cauliflower taste seems to work in harmony with the other ingredients in this dish. Try this cream of cauliflower soup recipe, I promise you’ll like it!
- 2 leeks, including 2 inches of the green part
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 chopped celery rib with some of the leaves
- 2 tablespoons minced garlic
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 6 cups (1500ml) chicken broth
- Juice of ½ lemon
- 1 head cauliflower in florets
- 1 cup (250ml) Half & Half (light cream)
- Salt and black pepper, to taste
- Cut the leeks in half lengthwise then thinly slice them crosswise.
- Heat the oil and butter in a pot over a low heat.
- Wilt the leeks and celery with leaves in there until they are soft.
- This will take about 10 minutes.
- Add the garlic during the final 5 minutes.
- Stir in the ginger and curry powder then cook for a minute over a very low heat.
- Add the broth, cauliflower and lemon juice.
- Turn the heat up to high and bring the soup to a boil.
- Turn down the heat and simmer, partly covered, for 15 minutes or until the cauliflower is nice and tender.
- Purée using the food processor until smooth, adding the Half & Half via the feed tube.
- You can add extra broth now until you get the right consistency.
- Season to taste with salt and black pepper.