Cream of Cauliflower Soup
This video features a recipe for a rich and creamy cauliflower soup.
Ingredients
- cauliflower
- onion
- potatoes
- garlic
- butter
- olive oil
- dried thyme
- vegetable stock
- heavy cream
- nutritional yeast
- null salt
- null black pepper
- chili oil
- chives
- bread
Method
- 1
Begin by tearing the cauliflower into florets with your hands.
- 2
Dice the onion and potatoes into small, even pieces.
- 3
In a large pot over medium heat, add the olive oil and butter.
- 4
Once the butter has melted, add the diced onions and potatoes to the pot. Sweat the vegetables until the onions are translucent.
- 5
Add the minced garlic and dried thyme to the pot and stir to combine.
- 6
Add the cauliflower florets to the pot.
- 7
Pour in the vegetable stock and heavy cream.
- 8
Add the nutritional yeast and stir everything together.
- 9
Bring the mixture to a simmer and cook until the vegetables are tender, approximately 15-20 minutes.
- 10
Carefully transfer the cooked soup mixture into a blender.
- 11
Blend on high speed until the soup is completely smooth and velvety.
- 12
Pour the blended soup back into a clean pot and season with salt and pepper to taste. Reheat gently if necessary.
- 13
To serve, ladle the soup into a bowl. Garnish with a swirl of heavy cream, a drizzle of chili oil, roasted cauliflower florets, chopped chives, and a crack of black pepper. Serve with toasted bread for dipping.
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