This cauliflower soup is so good that I make it all week long, and my husband always asks for more! It’s a hearty and nutritious meal that’s perfect for any time of the year. Let’s dive into this simple and delicious recipe.
Ingredients
- Onion: 1 medium, finely chopped
- Butter: 30g
- Carrot: 1, peeled and diced
- Potatoes: 350g, peeled and cubed
- Cauliflower: 600g, cut into florets
- Water: 1.5 liters
- Salt: 1 tablespoon
- Nutmeg: A pinch
- Yogurt: 150g
- Garlic: Minced
- Chives: Finely chopped
- Dill: Finely chopped
- Bread: For croutons
- Additional Salt: To taste
- Garlic Powder: To taste
- Olive Oil: For croutons
- Black Pepper: To taste
Instructions
Prepare the Vegetables
- Chop Onion: Finely chop the onion.
- Dice Carrot: Peel and dice the carrot.
- Cube Potatoes: Peel and cube the potatoes.
- Cut Cauliflower: Cut the cauliflower into florets.
Cook the Onion
- Melt Butter: In a large pot, melt 30g of butter over medium heat.
- Fry Onion: Add the chopped onion and fry until golden brown.
Add the Carrot
- Fry Carrot: Add the diced carrot to the pot and fry for an additional 3-5 minutes, stirring occasionally.
The Potatoes and Water
- Add Potatoes: Add the cubed potatoes to the pot.
- Add Water: Pour in 1.5 liters of water and bring to a boil.
- Cook: Cook for 5 minutes.
Add the Cauliflower
- Add Cauliflower: Add the cauliflower florets to the pot.
- Season: Season with 1 tablespoon of salt and a pinch of nutmeg.
- Cook: Cook until the vegetables are tender.
Prepare the Yogurt Mixture
- Mix Yogurt: In a separate bowl, combine 150g of yogurt with minced garlic, finely chopped chives, and dill. Mix well.
Blend the Soup
- Blend Soup: Using an immersion blender, blend the soup until smooth.
- Adjust Seasoning: Adjust seasoning with additional salt and black pepper to taste.
Prepare the Croutons
- Cut Bread: Cut the bread into cubes.
- Season Croutons: Toss the bread cubes with salt, garlic powder, and olive oil.
- Fry Croutons: Fry in a pan for 5-7 minutes until crispy.
Serve
- Ladle Soup: Ladle the soup into bowls.
- Drizzle Yogurt: Drizzle the yogurt mixture on top.
- Garnish: Garnish with croutons.
- Enjoy: Enjoy your meal!
Tips for Success
- Smooth Texture: Use an immersion blender for a smooth and creamy soup. If you don’t have one, a regular blender will work just fine.
- Fresh Herbs: Fresh chives and dill add a burst of flavor to the yogurt mixture, enhancing the overall taste of the soup.
- Homemade Croutons: Homemade croutons add a delightful crunch. Season them well for the best flavor.
Health Benefits
This cauliflower soup is not only delicious but also packed with nutrients:
- High in Fiber: Cauliflower and potatoes provide dietary fiber, promoting healthy digestion.
- Rich in Vitamins: Carrots, cauliflower, and fresh herbs are rich in vitamins A, C, and K.
- Low in Calories: This soup is low in calories, making it a great option for a light meal.
Frequently Asked Questions
Can I use frozen cauliflower? Yes, you can use frozen cauliflower. Just add it directly to the pot without thawing, and adjust the cooking time as needed.
How do I store leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Can I make this soup vegan? Yes, you can make this soup vegan by using a plant-based butter alternative and replacing the yogurt with a dairy-free option like coconut yogurt.
What can I serve with this soup? This soup pairs well with a fresh green salad, a slice of crusty bread, or a grilled cheese sandwich.
Conclusion
This cauliflower soup is a comforting and delicious meal that you’ll want to make again and again. It’s easy to prepare, packed with nutritious ingredients, and perfect for any occasion. Enjoy making and sharing this delightful soup with your loved ones!
Read Also: Spanish-Inspired Frittata with Broccoli and Cauliflower