A cauliflower soup is an ideal meal in the cold season. It is wonderfully digestible, warms from the inside, and has only a few calories. But cauliflower soup is also highly recommended for people who want to detox.
Cauliflower is rich in minerals, fiber, and vitamin C. This soup is a true immune booster, so to speak, as it strengthens the immune system.
Ingredients for 4 cauliflower soup
- 1-liter vegetable broth
- 1 medium cauliflower
- 2 onions
- half a cup of cream
- 2 tablespoons organic coconut oil
- half a bunch of parsley
- Himalayan salt
- pepper or chili powder
- nutmeg
Preparation of the vegetable broth
Cut the vegetables (carrots, leeks, parsley, celeriac, onions, garlic) into small pieces and then sauté everything briefly in hot olive oil. Deglaze with 1 liter of water and bring to a boil.
Then skim off the foam and add pepper, bay leaves, and cloves. Let the soup simmer for about an hour and then separate the liquid from the vegetables and spices. Salt the soup to taste. The vegetable broth for the cauliflower soup is ready.
Preparation of cauliflower soup
First, wash the cauliflower, divide it into florets, and finely chop the onion and parsley.
Heat the coconut oil and fry the onion in it. Sauté the cauliflower florets on it. Then add the vegetable stock and cook the cauliflower until soft.
Then everything is finely pureed. You can use either a hand blender or a blender for this.
The cream is stirred in and refined with salt, pepper, or chili and a pinch of nutmeg. If you like, you can add a dash of pumpkin seed oil to the finished soup or fry small cubes of white bread.
- Preparation time: 35 minutes
- Difficulty level: easy
