What sets this cauliflower soup apart is the inclusion of both the florets and leaves. Don’t discard those leafy greens! The cauliflower leaves are not only flavorful but also rich in nutrients. They contain vitamins A, C, and K, as well as minerals like potassium and calcium. By incorporating the leaves into the soup, you’re maximizing the nutritional value and adding a delightful touch of earthy flavor.
Cauliflower soup is not just a treat for your taste buds; it’s also a nutritional powerhouse. Packed with vitamins, minerals, and dietary fiber, this soup is a guilt-free indulgence that supports overall well-being. Cauliflower is known for its high vitamin C content, which strengthens the immune system and promotes collagen production for healthy skin. It also provides a generous dose of vitamin K, essential for bone health and blood clotting.
One fascinating aspect of cauliflower soup is its versatility. You can personalize it to suit your taste preferences and dietary needs. For those seeking a creamier texture, adding a splash of milk or a dollop of cream can create a velvety-smooth consistency. Alternatively, you can experiment with spices and herbs to enhance the flavor profile. From a dash of warming cumin to a sprinkle of fragrant thyme, the possibilities are endless.
Its low-calorie and low-fat nature make it a fantastic option for those watching their weight. Additionally, the high fiber content promotes healthy digestion, while the abundance of antioxidants supports cellular health and fights inflammation. With every spoonful, you’re nourishing your body and savoring a bowlful of goodness.
Simple delicious cauliflower soup
- 1/2 Cauliflower together with leaves
- 50 ml olive oil
- 2 Tbsp flour
- 4-5 Tbsp chopped fresh parsley
- 1 veg stock powder or cube
- black pepper
- Remove the leaves from the cauliflower. Separate the cauliflower head into small florets, cutting any thicker pieces into small cubes. Rinse the cauliflower leaves thoroughly and chop them.
- In a hot pan, add oil and then flour. Mix until the flour turns golden in color, being careful not to let it burn.
- Add 300-400ml of water to the pan and whisk it well to ensure there are no clumps. Bring the mixture to a boil and then add the stock, cauliflower florets, and leaves. Cook for about 7-10 minutes or until the florets soften.
- In the last minute of cooking, add parsley, black pepper and salt for added flavor.
- This recipe can also be used to make broccoli soup or a combination of broccoli and cauliflower. For variations, you can substitute half of the water with milk for a creamier texture or add a tablespoon of cream at the end of cooking.