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Cauliflower Soup Recipe

Cauliflowers are not only low in carbs but tasty in soup, too. Especially if the soup is beefed up with a tasty vegetable stock and Crème fraiche.

As I most recently have a little time, I had been browsing on the web last week. Trying to get fresh, interesting ideas, inspiring dishes that I have never tested before, to astonish my family with. Hunting for a long time yet couldn’t find lots of interesting things. Right before I wanted to give up on it, I stumbled on this delicious and easy dessert simply by chance on Suncakemom. It seemed so yummy on its photos, it called for immediate actions.

It absolutely was not so difficult to imagine how it is made, how it tastes and how much boyfriend will probably love it. Mind you, it is extremely simple to please the guy in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I got into the blog and used the precise instuctions that have been combined with great photographs of the task. It just makes life faster and easier. I could imagine that it is a slight inconvenience to shoot photos in the midst of baking in the kitchen because you typically have gross hands and so i genuinely appreciate the hard work she placed in to make this post .

That being said I am encouraged presenting my own recipes in a similar way. Thanks for the idea.

I was tweaking the main mixture to make it for the taste of my family. I’ve got to tell you it absolutely was a terrific success. They prized the taste, the thickness and loved getting a delicacy like this in the midst of a lively workweek. They quite simply wanted lots more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m likely to multiply the volume .

There are more Cauliflower Soup Vegan at SunCakeMom

Pour oil in a cooking pot. Heat it up then add diced onion, one diced carrot, celery and salt.

Saute on high heat until onion gets a glassy / translucent look then turn heat down to low and saute until the onion caramelizes for about 20 minutes. Stir it every now and then to avoid the onion burning down.

Add garlic, black pepper, bay leaf and saute for 2 more minutes until garlic gets fragrant.

Add tomato, paprika then fill the pot up with water.

Add rest of the carrots and cauliflower then turn the heat to high, put the lid on and bring the soup to boil. Additional vegetables such as brussels sprouts, turnip, potato, broccoli can also be added at this stage.

After the first bubbles appear on the top of the soup lower the heat to medium to low and simmer the soup until the vegetables get the desired texture for about 10 minutes.

Take the soup off heat and let it cool a bit before serving 1 teaspoon of Crème fraiche or sour cream can be added to a dish of soup at the table.

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