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🍽️ Creamy Cauliflower Soup with Spring Onions

254 kcal · 30 min · 4 servings

Ingredients

• 0.5 white onion
• 1 cauliflower
• 200 g whipping cream
• 500 ml clear vegetable broth
• salt
• white pepper
• nutmeg
• 1 tsp flour
• 2 tbsp lemon juice
• 4 small spring onions (with green tops)
• 1 tbsp sunflower oil

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Cut off the tough base.
3. 3. Break the cauliflower into small florets.
4. 4. Bring salted water to a boil.
5. 5. Boil the florets briefly until they are still firm to the bite.
6. 6. Drain the cooking water.
7. 7. Keep the drained water aside.
8. 8. Rinse the florets briefly with cold water.
9. 9. Let the florets drain well.
10. 10. Peel the onion.
11. 11. Chop the onion finely.
12. 12. Heat oil in a pot.
13. 13. Sauté the onions in the oil.
14. 14. Cook the onions until they are soft and translucent.
15. 15. Set aside about one quarter of the cauliflower florets.
16. 16. Add the remaining cauliflower to the onion.
17. 17. Sauté the cauliflower briefly.
18. 18. Season the mixture with salt.
19. 19. Season the mixture with pepper.
20. 20. Add a pinch of nutmeg.
21. 21. Dust everything with flour.
22. 22. Pour in the reserved cauliflower cooking liquid.
23. 23. Let the mixture simmer gently for about 10 minutes.
24. 24. Stir in the lemon juice.
25. 25. Stir in the cream.
26. 26. Blend the mixture until smooth using a hand blender.
27. 27. Adjust the seasoning to taste.
28. 28. Add the reserved cauliflower florets to the hot soup.
29. 29. Warm the florets through briefly.
30. 30. Trim the spring onions.
31. 31. Wash the spring onions.
32. 32. Serve the soup in pre-warmed bowls.
33. 33. Garnish each portion with a whole spring onion.

Nutrition per serving

• kcal: 254
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 12 g