This hearty cauliflower is a delicious light meal made from basic ingredients with so much flavour. It’s a quick, easy, and comforting winter soup dish.
If you have cauliflower in the fridge, you probably have everything else you will need and it can all be ready to eat in less than 30 minutes.
The only problem you may have is choosing between this or my cauliflower and celery soup. Both delicious!
- 3 tablespoon butter
- ½ cauliflower roughly cut into florets
- 1 small onion roughly chopped
- 1 small potato roughly chopped
- 1 small carrot roughly chopped
- 3 garlic cloves crushed
- 4 cups of water
- salt to season
- coriander to garnish
*Top individual bowls of soup with my oven-roasted cauliflower crisps. These are always my side dishes to cauliflower soup and I use them as a garnish too.
*If your soup is too thick, add a little water. Gradually stir in more water until the soup reaches the perfect consistency.
*For a vegan-friendly dish, substituted the butter with olive oil
In a medium-size pot, melt butter and fry vegetables for approximately 10 minutes. Add the water and bring to a boil. Reduce, lower the heat, and cook for 25 minutes or until vegetables are tender and soft.
Remove from heat. Puree with a stick blender or in a food processor. Blend until completely smooth. If you prefer a thinner consistency, add more water.
Add coriander and a squeeze of lemon juice. Season with salt and pepper.
Why you will love this soup:
Easy & Quick
Dinner served in less than 30 minutes