Cauliflower Soup
This cauliflower soup was made in my quest to combine healthy food with a joyful taste experience and according to my wife I was successful :-)! Cauliflower contains vitamin C and vitamin K which is supposed to help against bone loss.
It helps to lower blood pressure, detoxes the body, strengthens the immune system and assists to reduce the risk of cancer. That are a lot of amazing health benefits and a good argument to have cauliflower more often on the menu.
Preparation time: 10 minutes
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Cooking time: at least 25 minutes
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Resting time: 0 minutes
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Total time needed: at least 35 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
For
Cauliflower Soup
- 1 head cauliflower, cut into small roses
- 1 large onion, finely chopped
- 3 cloves of garlic, crushed
- 2 tbsp. extra virgin olive oil
- 1 tbsp. butter
- 1 cup full cream milk
- 2 cups water
- 1/4 cup fresh heavy cream
- 1/2 cup dry white wine
- 1.5 tsp. sea salt, ground (or to taste)
- 1/4 tsp. black pepper, freshly ground (or to taste)
- 1 heaped tbsp. corn flour
- 1/16 tsp. Carolina Reaper chili flakes
- 1 bay leaf
- 3 tbsp. fresh oregano leaves, roughly chopped (or 1 heaped tbsp. dried oregano)
- 1 tbsp. fresh thyme (or 1 heaped tsp. dried thyme)
- 1 pinch of nutmeg, freshly ground
- 2 Bratwürste, chopped into thin slices
- 1 handful of parsley, roughly chopped
Directions
- Add butter to a large pot and turn stove to medium hot heat
- Add onions and saute for 5 minutes or till they are becoming translucent, stirring frequently
- Add olive oil and garlic and saute for 2 minutes, stirring once
- Add water, cream and wine and bring to the boil
- Reduce heat to low
- Add a little water and the corn flour to a glass jar, close the lid and shake vigorously till flour and water have blended into a smooth liquid
- Add flour water liquid to the soup and stir well
- Add salt, black pepper, bay leaf, oregano, thyme, Carolina Reaper chili flakes and nutmeg to the soup, stir soup, cover with lid and let it gently simmer for 10 minutes
- Add Bratwurst slices, stir well, cover with lid and simmer for another 15 minutes
- Sample some soup and add more salt and / or black pepper if desired
- Add chopped parsley to the soup, stir briefly and serve soup hot
We love to accompany our soups with toasted and buttered slices of freshly baked bread with at least 60% rye flour.
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