Cauliflower And Celery Soup

Name: Cauliflower And Celery Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Mains

You must try this cauliflower and celery soup. It’s a delicious light meal made from basic ingredients with so much flavour.

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

4-6

About this recipe

In case you’re looking for a healthy vegetarian soup recipe, you must try this cauliflower and celery soup. It’s a delicious light meal made from basic ingredients with so much flavour. My friend introduced me to this soup many moons ago and I can’t wait for you to make it at home. And of course, with Gus being my food critic, he suggested the addition of lemon to the recipe, which takes this soup from great to fantastic.

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. This is a fantastic family dinner topped with crusty bread that tastes even better for lunch the following day. If you have never tried cauliflower soup before, trust me, it’s delicious.

Ingredients

½ cauliflower roughly cut into florets
1 small onion roughly chopped
2 celery sticks roughly chopped with leaves
1 potato roughly chopped
2 tablespoon butter
4 cups of water
1 tablespoon Italian seasoning
1 tablespoon butter (extra)
2 tablespoon thickened cream
2 tablespoons lemon juice
salt to season
parsley to garnish

Notes from Rouba

Top individual bowls of soup with my oven-roasted cauliflower crisps. These are always my side dish to this soup and I use them as a garnish too.
Garnish with whatever you have on hand, be that parsley, spring onion, chives or coriander.

Method

Step 1.

Add the cauliflower, potato, onion, celery, and 2 tablespoons of butter to a large pot of water. Boil over medium heat for 30 minutes or until vegetables are tender and soft.

Step 2.

Remove from heat, then add Italian herbs and stir through. Puree with a stick blender or in a food processor. Blend until completely smooth. If you prefer a thinner consistency, add more water.

Step 3.

Add the extra 1 tablespoon of butter to the pureed cauliflower and simmer for further 5 minutes. Add cream and lemon juice. Season with salt. Garnish with whatever you have on hand.