Cauliflower Velvety Soup
Cauliflower velvety soup is smooth, delicate and naturally creamy without heavy ingredients. Blended until silky and finished with olive oil, it’s a comforting starter or light meal ideal for cooler days.
Ingredients
- 800 g cauliflower
- 1 potato (about 200 g)
- 1 small onion
- 30 ml extra virgin olive oil
- 750 ml vegetable stock
- Salt to taste
- Black pepper to taste
How to Make It
- Wash the cauliflower and cut into florets
- Peel and dice the potato
- Finely chop the onion
- Heat olive oil in a pot
- Add onion and cook gently until soft
- Add potato and cauliflower
- Pour in the vegetable stock
- Bring to a boil, then simmer for about 25 minutes
- Blend until smooth and creamy
- Season with salt and pepper
- Serve with a drizzle of olive oil
Tips
- Blend thoroughly for a silky texture
- Add warm stock if the soup is too thick
- Finish with toasted seeds or croutons
- A pinch of nutmeg pairs well
Storage
- Keep refrigerated for up to 2 days
- Can be frozen once cooled