← All recipes

🍽️ Velvety Cauliflower Classic

200 kcal · 30 min · 4 servings

Ingredients

• 1 large cauliflower
• salt
• 1 tbsp butter
• 150 ml heavy cream
• white pepper
• nutmeg
• 0.5 bunch parsley

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Break the vegetable into small florets.
3. 3. Cook the florets in plenty of salted water for 15 to 20 minutes.
4. 4. Drain the vegetable.
5. 5. Keep the cooking water for later.
6. 6. Set aside about one-third of the florets.
7. 7. Puree the remaining florets with 500 milliliters of the cooking water.
8. 8. Stir the butter into the soup cream.
9. 9. Add the cream to the mixture.
10. 10. Bring the soup to a brief boil while stirring.
11. 11. Remove the pot from the heat.
12. 12. Season the soup with salt.
13. 13. Season the soup with pepper.
14. 14. Season the soup with freshly grated nutmeg.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Chop the parsley finely.
18. 18. Ladle the soup into soup plates.
19. 19. Distribute the reserved cauliflower florets on the soup.
20. 20. Sprinkle some parsley on top.
21. 21. Serve the soup.

Nutrition per serving

• kcal: 200
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 7 g