Cream of cauliflower soup
Easy to make creamy cauliflower soup served with crispy croutons and parmesan that you can enjoy as a light dinner or a tasty starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.allkitchencolours.com.
Cooking tools:
- Immersion blender
- Stand mixer
- Garlic press
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 medium potatoes
- 1 cauliflower (or 1/2 of extra large)
- 1 onion
- 4 cloves garlic
- 2 bay leaf
- 1 tbs gluten-free flour (or normal flour if you don't mind gluten)
- 1 l water (or leftover cauliflower water, see the note below)
- 1 organic vegetable stock cube
- pinch grated nutmeg
- salt
- 150 g cream cheese (Philadelphia)
- 1/2 tsp ground caraway seeds
- croutons
- parmesan
- ground pepper
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