Lenten cream soup with cauliflower
5 servings
40 minutes
Vegetable puree soup with cauliflower is a delicate and aromatic dish of European cuisine, suitable for those who appreciate light and healthy food. Its history is rooted in healthy eating traditions where vegetables play a key role. This soup has a soft, creamy taste with spicy notes of spices like coriander and cloves. Cauliflower adds lightness to the dish while potatoes provide richness. The harmonious combination of vegetables and spices makes it an ideal choice for a fasting menu. It is served with herbs, ground pepper, and a drizzle of olive oil that enhances its sophistication. This soup warms on cool days and is perfect for a light lunch or dinner, providing a sense of coziness and comfort.
1
Vegetables must be washed and cleaned. Disassemble the cabbage into florets. Grate the carrot on a coarse grater. Dice the onion, potato, and pepper.
- Cauliflower: 500 g
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper: 1 piece
2
Heat oil in a deep pot or cauldron. Add coriander and cloves to the hot oil. Without wasting time, add onion, carrot, pepper, and potato in turn.
- Vegetable oil: 100 ml
- Ground coriander: 1 teaspoon
- Ground cloves: 1 teaspoon
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Potato: 4 pieces
3
When the vegetables are browned, we pour in water to stew the potatoes. We salt the water, add peppercorns and bay leaves. Cover with a lid and stew until the potatoes are ready.
- Salt: 1 tablespoon
- Black peppercorns: 8 pieces
- Bay leaf: 2 pieces
4
Meanwhile, in a separate pot, we boil cauliflower florets in salted water. Their readiness is determined by softness.
- Cauliflower: 500 g
5
When the cabbage is cooked, we pour the broth into a container, transfer the soft florets to the pot with stewed vegetables, and add garlic. Using a blender, we puree everything, gradually adding broth until the desired consistency is achieved.
- Cauliflower: 500 g
- Garlic: 3 cloves
6
After whipping, we bring the soup to a boil and remove it from the heat. We serve it after 8 minutes, garnished with fragrant ground pepper, herbs, and a spoonful of olive oil.
- Salt: 1 tablespoon
- Vegetable oil: 100 ml