Cauliflower Puree Soup
6 servings
50 minutes
Cauliflower puree soup is a delicate and aromatic dish of Thai cuisine that combines a velvety texture with a hint of spice. The soup's history is rooted in the tradition of using fresh vegetables and cream to create a harmonious flavor. Cauliflower adds softness to the soup, while carrots and onions contribute sweet notes. Bay leaves and black pepper add a subtle aroma, and cream makes the consistency silkier. This soup is perfect for a cozy dinner; it is easily digestible and pairs wonderfully with crispy croutons and fresh herbs. With its gentle taste and nutritional value, cauliflower puree soup is an excellent choice for those who appreciate comforting yet refined food.
1
Peel and chop the vegetables into not too small cubes. Fry them in vegetable oil (except for cauliflower). Then add about 1.5 liters of water, bay leaf, and pepper to the vegetables, and cook until fully done.
- Carrot: 2 pieces
- Onion: 2 pieces
- Potato: 4 pieces
- Bay leaf: 1 piece
- Ground black pepper: to taste
2
Break the cauliflower into florets and boil separately from other products for 15-20 minutes.
- Cauliflower: 500 g
3
Drain the broth from the vegetables, keeping it in a separate container. Then mix the vegetables and cauliflower, and blend everything. Dilute the resulting cauliflower puree with the remaining broth to the desired consistency, season with salt, and bring to a boil again. When it boils, add cream to the soup. Cover and cook for another 10-15 minutes. Serve with croutons and herbs.
- Salt: to taste
- Cream 20%: 1.5 glass