in Soup Recipes

Cauliflower soup

updated

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Ingredients for 3 servings:

  • 1 small head of cauliflower
  • 1 ½ liters vegetable broth
  • 1 m.-sized egg(s)
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the cauliflower into florets and cook in 1.5 liters of vegetable broth until tender. Puree the soup, then remove from the heat, crack in the egg, and mix. Season with salt, pepper, and nutmeg and serve immediately. This recipe is also suitable for WW.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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