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Cauliflower soup (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 20 min mins
Total Time 30 mins
Racing: , ,
Difficulty: easy
Servings: 4
Description

There's nothing like a creamy soup to warm you up when the days are still chilly. This simple and delicate cauliflower soup is both nourishing and light. It can be prepared in a Thermomix or using traditional methods. Its velvety texture and subtle flavour gently herald the arrival of spring.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 1 onion (cut in half)
  • 1 pod garlic
  • 20 g of butter
  • 680 g cauliflower florets
  • 100 g of potatoes (diced)
  • 400 ml vegetable stock
  • 200 ml of milk
  • 100 ml of liquid cream
  • salt
  • pepper
  • nutmeg
  • chilli flakes (to serve)
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation
    1. Fry the onion and garlic in butter over medium heat until translucent.
    2. Add the cauliflower and potatoes. Pour in the stock.
    3. Simmer for about 20 minutes, until the vegetables are tender.
    4. Add the milk and cream. Blend with a hand blender until smooth.
    5. Season with salt, pepper and nutmeg.
    6. Serve hot, garnished with chilli flakes.

    THERMOMIX® METHOD
    Preparation with the Thermomix
    1. Place the onion and garlic in the bowl, chop for 3 seconds/speed 5, scrape down the sides.
    2. Add the butter and sauté for 3 minutes/120°C/speed 1, without the measuring cup.
    3. Add the cauliflower, potatoes and stock. Cook for 20 minutes at 100°C on speed 1.
    4. Add the milk and cream, then blend for 1 minute/speeds 5 → 9 (increasing gradually).
    5. Season with salt, pepper and nutmeg.
    6. Serve with chilli flakes.
Read it online: https://auxdelicesdecaroline.com/en/recipe/veloute-de-chou-fleur-methode-traditionnelle-thermomix/