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🍽️ Creamy Cauliflower Soup

299 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower (at 700 g)
• 1 shallot
• 2 tbsp butter (at 30 g)
• 1 tbsp spelt flour
• 900 ml vegetable broth
• salt
• pepper (from the mill)
• 200 ml whipping cream (at least 30% fat content)
• nutmeg
• 0.5 bunch chives
• 2 tbsp stiffly whipped whipping cream (at least 30% fat content)

Instructions

1. 1. Rinse the cauliflower under running water.
2. 2. Break the cauliflower into small florets.
3. 3. Wash the florets again and let them drain well.
4. 4. Chop the hard stem and the florets into small pieces.
5. 5. Peel the shallot.
6. 6. Chop the shallot finely.
7. 7. Melt the butter in a pot.
8. 8. Sauté the shallot in the butter until translucent.
9. 9. Dust the vegetables with spelt flour.
10. 10. Fry the vegetables briefly until they take on a light color.
11. 11. Add the cauliflower pieces.
12. 12. Cover everything with vegetable broth.
13. 13. Season the soup with salt and pepper.
14. 14. Simmer the soup over medium heat for 20 to 25 minutes.
15. 15. Set aside a few small florets for garnish.
16. 16. Puree the rest of the soup finely.
17. 17. Stir in the cream.
18. 18. Bring the soup back to a boil.
19. 19. Season the soup with nutmeg.
20. 20. Add a little more broth if the soup is too thick.
21. 21. Rinse the chives.
22. 22. Shake the chives dry.
23. 23. Cut the chives into fine rings.
24. 24. Return the reserved cauliflower florets to the soup.
25. 25. Ladle the soup into pre-warmed bowls.
26. 26. Add a dollop of cream on top.
27. 27. Garnish the soup with the chive rings.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 299
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 11 g