in Soup Recipes

Cauliflower soup with vegetables

updated

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Ingredients for 4 servings:

  • 1 small cauliflower
  • 1 can of mushrooms
  • 1 can of corn
  • 1 tbsp Maggi
  • salt and pepper
  • nutmeg
  • 1 cup crème fraîche
  • 2 tbsp butter
  • 40 g flour
  • 500 ml vegetable stock
  • dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

creamy and spicy

Divide the cauliflower into small florets and wash. Drain the corn and mushrooms and set aside (I always rinse them with water). Heat the butter in a saucepan and quickly mix it with the flour. Then deglaze with the vegetable stock. Stir the cauliflower florets, corn, and mushrooms into the soup. Season with Maggi, salt, pepper, and nutmeg. Then stir in the crème fraîche – do not let it boil any further. I always serve it with freshly baked baguettes.

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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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