Cauliflower soup with cream

Cauliflower soup with dill

| | | | |

Cauliflower is a vegetable that works great in soups. It cooks fast, has a nice texture and is very tasty. It works well both in creamy soups and in soups where it’s used in whole pieces. In the recipe I have for you today, you will prepare a soup with pieces of vegetables – no need to blend anything. Apart from the cauliflower, I also used carrots, potatoes and fresh dill. I seasoned the soup with salt, pepper and added some cream to it as well.

You will cook this cauliflower soup in a short time, because it is made only of vegetables and, as you know, they cook quite quickly. I serve this soup as a starter course, and the amount of soup received from the measurement below will last for more than one serving for two people.

Find me on Instagram: mecooksblog and Facebook: MeCooksblog

Cauliflower soup with dill and cream
Cauliflower soup with dill

Ingredients for cauliflower soup.

  • 400 g potatoes (peeled)
  • 150 g carrot (peeled)
  • 50 g shallots
  • 1 tablespoon of butter
  • 500 g cauliflower florets
  • a bunch of fresh dill
  • 1/4 teaspoon of caraway seeds
  • 150 ml cream (30%)
  • 2 teaspoons of salt
  • 1/3 teaspoon of freshly ground black pepper
  • 2 l water or vegetable stock

How to make cauliflower soup with dill.

Finely chop the onion and put it into a pot along with butter then fry over a medium heat for 2-3 minutes. After that, add the caraway seeds and continue frying for a few seconds. Next, pour in water or broth, add diced carrots and potatoes and simmer for 10 minutes to allow the vegetables to slightly soften. Then, add the cauliflower florets, salt and pepper. Bring it to boil and simmer for an additional 10 minutes. Once the vegetables are soft, pour in the cream, bring the soup to boil one more time and cook it for 2-3 minutes. Serve the soup sprinkled with freshly chopped dill.

Cauliflower soup with cream
Cauliflower soup with dill

Good to know when making cauliflower soup.

I usually cut the carrots into smaller cubes than I do the potatoes. Thanks to that, I can put both vegetables in the soup at the same time. If the carrots were in larger pieces, these pieces would take slightly longer to cook than the potato pieces.

First, I removed the leaves from the cauliflower and as a next step I divided it into florets. The cauliflower florets were of medium size. Too small florets will cook quickly, but as a result, they will disintegrate in the soup and lose their shape just as quickly. In turn, large florets will be uncomfortable to eat.

The soup can be served with a hard-boiled egg or toasted bread. However, it is not necessary to serve it with additions, as it tastes very good when served just by itself.

Do you like soups made from cauliflower? If so, try our recipe for White cauliflower soup with a twist.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *