Ingredients for Cauliflower And Coriander Soup
- Olive Oil
- 1 medium onion, chopped
- Head Cauliflower
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- Ground Coriander
- Salt & Freshly Ground Black Pepper
- 1/2 cup milk (or cream for a richer soup)
- Parsley
How to Make Cauliflower And Coriander Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the cauliflower florets, chicken stock, chopped coriander, salt, and pepper to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cauliflower is very tender and easily pierced with a fork.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until completely smooth and creamy.
- Return the pureed soup to the pot. Stir in the milk (or cream) and heat through gently. Do not boil.
- Season with additional salt and pepper to taste.
- Serve the soup hot, garnished with fresh chopped coriander or parsley. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
32g
Fat
20g
Carbs
8g
