Cauliflower Puree Soup with Greens
8 servings
45 minutes
Cauliflower puree soup with herbs is the embodiment of tenderness and comfort on a plate. This recipe originates from European cuisine, where simplicity and harmony of flavors are valued. The delicate taste of cauliflower, highlighted by the aroma of dill and light notes of garlic, creates a delightful combination. Light yet nutritious, it is perfect for those seeking healthy eating. It can be served as a standalone dish or accompanied by crispy baguette. Each spoon envelops warmth and freshness of greens, while its velvety texture makes it especially pleasant. This soup is not just food but a cozy gastronomic story that evokes memories of quiet family evenings and care.
1
Heat oil in a large pot over medium heat and sauté the onion, covered, until soft, about 4-5 minutes. Add garlic and a pinch of salt and cook for another 3 minutes. Add cauliflower and pour in filtered water to cover the cauliflower almost completely.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Finely chopped garlic: 4 cloves
- Sea salt: to taste
- Cauliflower: 1 head
- Water: 4.5 glasss
2
Bring to a boil over high heat. Add 2 tablespoons of dill. Reduce the heat to low and cook until the cauliflower is tender, about 10 minutes. Stir in the greens and cook for 3 minutes.
- Dill: 3 sprigs
- Cabbage leaves: 5 piece
3
Let it cool slightly for 5 minutes. Stir in the remaining 2 tablespoons of dill. Puree the soup in a blender in small batches until very smooth, adding a little water (about 1/2 cup) if the soup is too thick. Return the soup to the pot and heat it up. Season with salt and pepper. Garnish with dill, black pepper, drizzle with olive oil, and a pinch of sea salt.
- Dill: 3 sprigs
- Water: 4.5 glasss
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
