in Soup Recipes

Cauliflower soup with carrots and orange juice

updated

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Ingredients for 4 servings:

  • 1 tbsp butter
  • 1 onion(s), chopped (approx. 80 g)
  • 300 g cauliflower, cut into small florets
  • 200 g carrot(s), cut into approx. 5 mm thick slices
  • 800 ml vegetable stock
  • 1 tsp ginger, freshly grated
  • 200 ml orange juice
  • Salt
  • Chives, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light soup, also for guests

Heat the butter in a pan, fry the onion, add the cauliflower and carrots, and continue frying for about 3 minutes. Pour in the stock and bring to a boil. Reduce the heat and add the ginger. Simmer the vegetables for about 20 minutes until soft, then puree. Pour in the orange juice and season to taste. Sprinkle with chopped chives to serve.

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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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