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🍲 Creamy Cauliflower Soup

235 kcal · 30 min · 4 servings

Creamy Cauliflower Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the cauliflower and cut it into small florets.
  3. 3. Line a baking tray with baking paper.
  4. 4. Take half of the cauliflower florets and mix them on the tray with olive oil and salt.
  5. 5. Bake the cauliflower in the oven for about 25 minutes until crispy.
  6. 6. Peel an onion and halve it.
  7. 7. Peel potatoes, wash them and halve them.
  8. 8. Wash fresh parsley, shake it dry and pluck off the leaves.
  9. 9. Put the parsley into the mixing container.
  10. 10. Chop the parsley for 4 seconds on speed 8.
  11. 11. Transfer the chopped parsley into a separate bowl.
  12. 12. Put the halved onion into the mixing container.
  13. 13. Chop the onion for 4 seconds on speed 8.
  14. 14. Add the remaining cauliflower and the potatoes to the container.
  15. 15. Chop everything for another 4 seconds on speed 5.
  16. 16. Pour in hot vegetable broth until the ingredients are covered.
  17. 17. Cook the mixture for 20 minutes at 100 degrees on speed 1 until soft.
  18. 18. Add cream to the mixing container.
  19. 19. Puree the soup for 20 seconds on speed 8 until creamy.
  20. 20. Season the soup with salt, pepper and grated nutmeg to taste.
  21. 21. Serve the soup on plates.
  22. 22. Garnish the plates with the crispy cauliflower from the oven and the saved parsley.
  23. 23. Enjoy your meal!

Nutrition per serving