CREAMY CAULIFLOWER SOUP

SOUPSMAIN COURSESSTARTERSINSTAGRAMSCD RECIPE 2

Nov 23

We’ve had this cauliflower soup as a starter for our Christmas dinner for many years now. It’s actually one of my kids’ favorite soups. It is very creamy and has a spicy touch from the red pepper flakes. I usually cook all of the ingredients except … — We’ve had this cauliflower soup as a starter for our Christmas dinner for many years now. It’s actually one of my kids’ favorite soups. It is very creamy and has a spicy touch from the red pepper flakes. I usually cook all of the ingredients except for the heavy whipping cream the night before Christmas and keep it in the refrigerator. Once everybody is at the table, I can quickly heat it up and add the fermented cream on top. My kids help garnishing and serve it as a starter for our special holiday meal.
However, this soup is not only for the festive time of the year. It is actually rather versatile and also great as a simple weeknight dinner by adding hot dogs, for example.

SERVES 4

INGREDIENTS
1 large head cauliflower, about 1 1/2 lb cut into florets
1 tsp honey
3 tbsp unsalted butter
2 cups vegetable broth
1/2 tsp sea salt
1/8 cup heavy whipping cream (If you are sensitive to lactose I recommend fermenting the cream. Fermented heavy whipping cream)
freshly ground nutmeg
red pepper flakes for garnish
4 tbsp heavy whipping cream for garnish (note: if you are using regular cream, whip before garnishing, if you are still sensitive to lactose I recommend fermenting the cream, fermented heavy whipping cream)

INSTRUCTIONS
Melt the butter in a large stockpot over high heat. Add the cauliflower florets and fry, stirring occasionally until lightly browned all around. Add the vegetable broth and bring to a boil. Lower the heat and cover with a lid. Let simmer for about 20 minutes until the cauliflower is soft. Turn off the heat and let cool for a little while before adding the soup to a blender, or use a stick blender to blend until smooth. If you want it super creamy, you can also push the contents through a large sieve and back into the stockpot. Add the fermented heavy whipping cream, sea salt, and freshly ground nutmeg to taste. Reheat and stir to combine well. Fill the soup plates with cauliflower soup, garnish with some more heavy whipping cream, and sprinkle with a few pepper flakes to add a spicy kick.

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