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Cream of cauliflower soup
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Velvety cauliflower soup, simple and loved by all ages. Delicious!
Ingredients:
  • 3 tsp cumin seeds
  • 1.5kg cauliflower
  • 1020.00 gm chicken style liquid stock or vegetable liquid stock
  • 126.25 gm pouring cream
  • Extra pouring cream, to serve
  • Chopped chives, to serve
Instructions:
  • In a large saucepan, heat oil over medium heat. Add onion and cook on medium-low heat, uncovered, stirring occasionally, for 10 minutes until soft. Stir in cumin seeds and cook for another minute, stirring continuously.
  • In a pan, combine cauliflower and stock. Cover and bring to a boil. Reduce heat to low and simmer gently for 20 minutes, or until cauliflower is very tender. Remove from heat and let it cool for 10 minutes before serving.
  • Blend soup in batches until velvety. Transfer back to pan over gentle heat. Add cream. Stir and simmer for 4 to 5 minutes until warmed. Season with salt to taste.
  • Pour the hot soup into bowls, then gently drizzle with extra cream. Finish with a sprinkle of fresh chives and a pinch of cracked black pepper before serving.

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