This cauliflower soup is everything you’d wish for in a meal: warming, comforting, cheesy, good-looking and full of flavour. I’d highly recommend making it for guests, because it’s super easy to do but they will be blown away, I’m sure.
Cauliflower is the latest “it-food”, or “the new kale”. I found it very funny that how everything in fashion is ALWAYS the new black and everything in food is now the new kale. But anyways, cauliflower is hottt. Because it’s low in calories and can behave like a carb, it’s super popular in diets like Paleo. Think cauliflower pizzas, cauliflower rice (which Teso is already selling!) or grilled cauliflower steaks.
Although this cauliflower soup isn’t particularly healthy or Paleo-proof, it does show other stuff you can do with this versatile vegetable. Because, I don’t know about you, but I only ate cauliflower with cooked potato and cheese sauce when I was a kid. Not very tasteful, I can tell you that.
So if you have any other ideas what to do with cauliflower (I probably won’t make rice with it…) let me know in the comments!
- ½ cauliflower head (or a small one)
- 1 medium union
- 1 flat mushroom (or Portobello mushroom)
- 0.5 l vegetable stock (from tablet)
- 60g blue cheese
- 2 tsp Italian herbs
- 2 tbsp olive oil with truffle
- 1 tbsp olive oil
- Salt & pepper
- Finely chop the union and break the cauliflower in florets.
- Heat olive oil, and half of the olive oil with truffle, in a pan and cook the union until translucent, about 3 minutes
- Throw in the cauliflower, stir it around and cook on low heat for 10 minutes.
- Add the Italian herbs and the vegetable stock and simmer for another 10 minutes.
- In the meantime, chop the mushroom and fry for 5 minutes. Chop the blue cheese and set both aside.
- Puree the soup in a blender until smooth. Bring to taste with salt & pepper.
- Serve the soup with the mushrooms and blue cheese and some extra truffle olive oil.