My Food Temple

Good Food made Easy and Fast

  • Home
  • Recipes
  • About
  • Shop
  • Contact

Cream of Cauliflower Soup

June 27, 2016 By Tracey Leave a Comment

I made this very tasty Cream of Cauliflower soup last night for dinner.  It is full of flavour and a real favourite – will be having it for lunch again tomorrow. I always just want to go back for seconds because it tastes so good – yes, its a little moreish.  Creamy cauliflower is hard to resist. Best of all, each serve includes  a quarter of a good size cauliflower and a good chunk of fibre.

Cauliflower is anti-inflammatory, rich in vitamins and minerals, has been known to boost heart health, and to fight cancer. It contains sulforaphane which research has shown to kill cancer cells. It is an unexpected health superstar.  As a warm winter soup, it provides a delicious means to get a potent shot of goodness for your body.

Cream of Cauliflower Soup

I have garnished this with chives and a bit of additional cream.  But I change the way I garnish it all the time.  I also sometimes garnish it with smoked paprika and chives.  But it tastes great without any garnish.
Cream of Cauliflower Soup
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: www.myfoodtemple.com
Serves: 4
Ingredients
  • Leeks (white part) x 2 (chopped)
  • Garlic cloves x 2 large (crushed)
  • Olive oil x 1 tablespoon
  • Chicken Stock 750ml or 3 cups (more for extra large cauliflowers)
  • Cauliflower x 1 whole (medium or larger)
  • Cream light 120ml (half a cup)
  • Caraway seeds 1 teaspoon
  • Smoked paprika 1 teaspoon
  • Sweet paprika ½ a teaspoon
  • Finely shredded tasty cheese 80 grams
  • Salt to taste
  • Garnish with chopped chives and smoked paprika
Instructions
  1. Heat olive oil in large saucepan
  2. Saute onion until soft (a few minutes)
  3. Add and saute garlic and caraway seeds (a few minutes)
  4. Stir in both paprikas - stirfry for 1-2 minutes
  5. Chop whole cauliflower into small florets - use stems
  6. Transfer cauliflower and stock to saucepan
  7. Bring to boil, then reduce to a simmer
  8. Cook until cauliflower is tender (about 20 minutes)
  9. Place cauliflower and stock in a blender with sauteed onion & spice mix
  10. Puree in a blender or food processer until blended but with some texture
  11. Stir in finely shredded tasty cheese
  12. Stir in cream
  13. Season with salt to taste
  14. The mixture should be thick, but if too thick, add more chicken stock
  15. Top with chives (and additional cream if you wish)
Notes
You can substitute leeks for 2 small-medium onions

Approximate (not exact) per serve: 297 calories, 15 gms fat
3.5.3226

Filed Under: Gluten Free, Recipe Post, Salads and Soups, Vegetarian Tagged With: Cauliflower

« Mint Sauce – no sugar
Basil Pesto »

Leave a Reply Cancel reply

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

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi, I'm Tracey. Here I share all things food, including delicious fast and easy recipes, and interesting information about food.

  • Facebook
  • Instagram
  • Twitter

Subscribe

Categories

Recent Posts

  • Raspberry and Pomegranate Smoothie
  • Carob Smoothie – like liquid carob chocolate
  • Veggie Mexican Bowl with Pumpkin
  • Creamy Strawberry Ice-Cream Dairy-Free
  • Super Quick and Easy Acai Bowl
  • Beef, Spinach and Feta Rissoles
  • Vegetarian Mexican Bowl with Sweet Potato
  • Greek Lemon Chicken with Garlic and Potatoes
  • 5 Minute Onion Chutney
  • Hollandaise Sauce Recipe with a blender

Archives

www.myfoodtemple.com All Rights Reserved © 2023 - Privacy Policy