Cauliflower Soup

5 from 5 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 213 kcal


  • 500 g Chopped up frozen cauliflower
  • 1 small Onion
  • 1 tbsp Rapeseed oil
  • 500 ml Vegetable broth, instant
  • 200 ml Cream 30% fat
  • Salt and pepper
  • 4 tsp Chive rings


  • Put the cauliflower in a colander, let it thaw, rinse with water and drain, peel the onion and cut into small pieces. Heat the oil in a saucepan and let the vegetables sauté briefly. Pour in the vegetable stock and let everything simmer for about 15-20 minutes over low heat, then add the cream.
  • Finely puree the soup with a blender. Season the cauliflower cream soup with salt and pepper. Spread the soup on plates and serve sprinkled with chives.


Serving: 100gCalories: 213kcalCarbohydrates: 8.7gProtein: 10.3gFat: 15.3g
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Written by John Myers

Professional Chef with 25 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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