Creamy Cauliflower Soup Recipe
This cream of cauliflower soup is not blitzed to a smooth soup, but is left chunky and is enriched with a roux-based white sauce.
Servings 2 Servings
Calories 390kcal
Ingredients
- 325 g Cauliflower 3 Cups
- 1 Small Onion 75g
- 1 Small Carrot 100g
- 1 Small-Medium Stick Celery 35g
- 2 Cloves Garlic
- 50 g Butter 3 tablespoon
- 1 teaspoon Ground Cumin
- 500 ml Vegetable Stock 2 Cups
- 1 Bay Leaf
- 25 g Flour 2 Tbsp
- 200 ml Milk ¾ Cup + 2 teaspoon
- 5 g Chopped Parsley ¼ Cup
- 1 Pinch Sweet Paprika
Instructions
- Cut the carrot, onion and celery into a 5mm (¼") dice.
- Slice the garlic as thinly as you can.
- Heat half of the butter over a medium heat in a 20cm or 8" saucepan.
- Add the onion, garlic, carrot and celeriac and cook for 10 minutes.
- Cut the cauliflower into 1-2cm (½-¾") florets, finely slicing any stalks.
- Add the cumin to the onion mix cook for a further 1 minute.
- Add the cauliflower and stir to combine, then pour in the vegetable stock and add the bay leaf, and allow to cook for 10 minutes.
- Heat the remaining butter over a medium heat in a 15cm or 6" saucepan.
- When melted add in the flour and cook out the flour for 5 minutes stirring continuously.
- Add 50ml (3 tablespoons) of the milk to this mix and beat until it is thoroughly combined. Repeat this process until all of the milk has been combined and you have a thick and smooth sauce.
- Add this sauce to the soup mix and cook for a further 5 minutes
- Remove from the heat and stir in the chopped parsley.
- Sprinkle with sweet paprika to serve.
Nutrition
Serving: 1 | Calories: 390kcal | Carbohydrates: 33g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 998mg | Fiber: 6g | Sugar: 8g
