How to Make Easy Cauliflower Soup at Home | Dining Traveler Cooking Series

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop half of a large onion coarsely.

Cut the cauliflower into small florets, reserving 3-4 florets for garnish.

Melt butter in a large pot.

Add chopped onions and cook until soft and fragrant, about 2-3 minutes.

Add cauliflower florets to the pot and let them caramelize for a few minutes.

Pour in enough vegetable broth to lightly cover the cauliflower, about 4 cups.

Cover the pot and cook for around 15 minutes until the cauliflower is soft.

While the cauliflower is cooking, cut the reserved florets into tiny pieces and fry them in olive oil until crispy for garnish.

Blend the cooked cauliflower mixture until smooth and creamy, adjusting the speed to avoid splattering.

Return the blended soup to the pot and heat on low for 1-2 minutes.

Fry the tiny florets in olive oil until crispy, keeping an eye on them to prevent burning.

Plate the soup, drizzle with flavored olive oil, sprinkle with black pepper, and add the crispy florets on top.

Cooking Techniques

Equipment Needed

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