Cauliflower Soup

Aren’t these just wonderful?

Let me introduce these delicious ingredients that have been captured bathing in the morning sun.

And they are ready and eager to turn into…

… the most yummilicious and soul-warming soup ever invented.

And here we have our ingredients introducing themselves to you in a written form.

So kind of them.

In case you’d also like to have the delightful experience of tasting this soup, just go on and follow these easy steps

1. Chop the onion finely.

Chop, chop, chop.

2. Cut the carrots into small even dices.

3. Remove the leaves from the cauliflower and cut it into halves.

4. Now break it into individual florets.

Rinse the florets under running water and then slice them into smaller pieces – you can slice one floret into 2 or 3 pieces (depending on what mood you are in).

5. In a large soup pot melt two tablespoons butter.

6. Add the chopped onions, stir and let them get a little color inside there.

7. Then, after about 3 minutes, add the carrots.

Stir around for about 2 more minutes.

8. Soon we are going to use the chicken broth/bouillon.

You can use the ready-made stuff from a store or you can prepare it at home – from bouillon cubes – like I do.

I used 3 bouillon cubes for 7 cups (1.75 l) hot water.

And, of course, you can also use your own, home-made bouillon.

You really have a wide range of possibilities here.

9. Throw the cauliflower into the pot and pour in the bouillon.

10. Add 2 teaspoons parsley, …

11. … 2 bay leaves, …

13.  … and 1/4 teaspoon black pepper.

Stir to combine.

14. Cover and bring to a boil over medium heat.

Then reduce the heat and let the soup simmer for about 25-30 minutes.

15. Meanwhile, we can prepare our white sauce that will make the soup nice and thick.

In a separate bowl, combine 3 cups milk with 4 tablespoon flour…

… and mix with a whisk.

16. In a medium saucepan, melt 1 tablespoon butter.

17. Pour in the ‘milk-flour’ mixture…

18. … and stir constantly over medium heat.

Bring to a boil and mix for about 2 more minutes.

Then remove from the heat.

19. Add the white sauce to the soup mixture and stir to combine.

Let simmer for about 5-10 more minutes.

Then remove from the heat.

Add 2 1/2 heaping tablespoons sour cream and stir again.

Taste the soup and add salt to taste (if needed).

This is D-E-L-I-C-I-O-U-S!

Just trust me.

The best soup ever.

 

(This recipe was inspired by this lovely soup.)

 

30 thoughts on “Cauliflower Soup

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  2. I made this tonight, added some roasted chestnuts, roasted the cauliflower before putting it in, added some cardamon pods to the milk mix. Still needs a bit more flavour – served it up with lemon juice and toasted walnuts.

  3. Made this for lunch today–very yummy! Thanks for sharing your recipe. BTW, it looks like you’re using much more than the “2 tablespoons” and “1 tablespoon” of butter in the photos. Looks like half a stick!

    • Hi Veronica. I’m glad you liked it. Oh, and the butter, it might look a bit more since I was using a ‘differently shaped’ butter than the regular US sticks. The chunks you see in the pictures look large but they were quite thin. 🙂 Petra

  4. made this last night and it was a hit! . i love the step by step pictures – makes it so easy to follow. looking forward to the leftovers today, thanks Petra 🙂

  5. About how much does this recipe make in volume? Or about how many servings?
    Trying to figure out the nutritional info, it looks delicious!

  6. I made this tonight and it was delicious! Quick and easy. I put it in a crockpot to keep it warm until dinnertime, and added the sour cream as I served it.

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