Creamy Cauliflower Soup

3 servings

25 minutes

Creamy cauliflower soup is a delicate and hearty dish inspired by Mediterranean culinary traditions. Its roots go back centuries when simple yet nutritious ingredients were combined to create comfort food. The velvety texture is achieved through a blend of quinoa, red rice, and lentils that add richness and pleasant graininess to the soup. The light sweetness of carrots, aromatic garlic, and onion create a harmonious flavor connection, while cauliflower adds freshness and softness. This dish is perfect for a light lunch or dinner, especially in cooler seasons. It is recommended to serve it with thick sour cream and fresh bread, making it even cozier and more filling. It’s an ideal choice for those who appreciate the balance between nutrition and exquisite taste.

Energy value per serving

• Calories: 457.4
• Proteins: 21.4g
• Fats: 18g
• Carbohydrates: 49.2g

Ingredients

• Quinoa: 150 g
• Lentils: 1 tbsp
• Red rice: 1 tbsp
• Onion: 1 head
• Garlic: 4 clove
• Salt with herbs: to taste
• Cauliflower: 200 g
• Carrot: 1 pc
• Bouillon: 1.5 l
• Vegetable oil: 2 tbsp

Cooking steps

1. Chop the carrot, onion, and garlic. Sauté in vegetable oil.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head
   • Garlic: 4 cloves
   • Vegetable oil: 2 tablespoons

2. Add quinoa, rice, and lentils, sauté for 2 minutes.

   Required ingredients:

   • Quinoa: 150 g
   • Lentils: 1 tablespoon
   • Red rice: 1 tablespoon

3. Transfer to a pot with broth (preferably meat broth), add previously separated cauliflower florets, salt, and spices to taste.

   Required ingredients:

   • Bouillon: 1.5 l
   • Cauliflower: 200 g
   • Salt with herbs:  to taste

4. Boil for 15 minutes, avoiding overcooking the cabbage.

5. Best served with plenty of sour cream and fresh bread.