6 portions; 10 min preparation; 40 min cooking time.
I was planning to make a delicious cream soup and when I saw in the supermarket those gorgeous fresh cauliflower, I couldn’t resist. So today we are celebrating the taste if this beautiful vegetable and what a better way to do so then preparing a creamy soup.
Cauliflower it’s so versatile in use. There are unending possibilities to cook it – you can boil it, fry it, roast it, you name it. What I like about it, is that it has a rather neutral taste, which makes it easy to combine with herbs and spices. If you haven’t noticed by now, I love my spices. Actually I’m very proud of my spices stash, which could beat the storage of a small groceries store.
Well, let’s talk about what you will gain eating this soup and cauliflower in general. One thing you won’t gain is weight, since there are so few calories in it. Yes, the soup contains cream, but it’s too little to make any difference. Along with the calories content, cauliflower is full of minerals, vitamins and antioxidants. It’s not a surprise that some people consider it a superfood (although nowadays everything that is not a Big Mac is considered a soperfood, anyway let’s continue further with the healthy benefits).
Cauliflower contains vitamin C, vitamin K, potassium and fibers, which makes in one of the healthiest foods on the planet. And how does this influence your health? It reduces the risk of developing cancer, reduces inflammation, makes your immune system stronger, prevents high blood pressure, helps regulating your hormones and the levels of estrogen in particular. I can go further with naming the health benefits, but I’m already convinced that we should include cauliflower more often in our diet.
- 500 g cauliflower
- 1 big shallot, minced
- 3 garlic cloves, minced
- 1 l chicken stock
- 1 tsp ground nutmeg
- 1/2 tsp cardamom
- 50 g cooking cream
- 3 tsp coconut oil
*for vegan/vegetarian option use vegetable stock and vegan cooking cream
Cut the cauliflower in roses and set aside.
Heat coconut oil in a soup pan over medium heat. Sauté the shallot for 3 min. Add the garlic and sauté until transparent. Add the cauliflower. Cook for about 7-8 min until the cauliflower get some color. Keep an eye on it so that it doesn’t burn.
Pour the stock and bring to the boil. Cook until the cauliflower is completely soft. Remove from the heat. Use a hand-stick mixer or a blender to puree the soup.
Return to the heat. Add the cooking cream and the seasonings. Reduce the heat and let it simmer for 10-15 min or until it gets a little bit thicker.
Serve with minced parsley, toasted pine nuts Dutch shrimp or prosciutto. Enjoy!