Savor the simplicity of this cauliflower soup, a comforting and easy-to-make recipe that brings out the natural flavors of the ingredients. Enjoy a bowlful of warm and satisfying goodness in every spoonful.
Servings 2
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
1/2Cauliflower together with leaves
50mlolive oil
2Tbspflour
4-5Tbspchopped fresh parsley
1veg stock powder or cube
black pepper
Instructions
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.
Notes
Please note that the calorie counts provided are approximate and can vary depending on factors such as the size of the cauliflower used. The values given are based on a medium-sized cauliflower.