Amazing creamy cauliflower soup or Healty Bechamel

This Cauliflower soup is flavorful and easy. And not only that, but you can also use it to replace sauce bases, such as white sauce, for a healthier, low calory recipe.

Origins and curiosities

This white broccoli – although it has really many possible colors, from orange to purple, and even green – is a cruciferous vegetable that appeared in Asia and the Mediterranean area and was widespread across Europe on the 15th century.

Did you know it is the national vegetable of Nepal, and a staple on their cuisine.

Components & Health benefits

Cauliflowers are filled with vitamin C, K, sulfur, calcium, iron, potassium and magnesium. As for their healt benefits they contain glucosinolates and isothiocyanates, substances that protects cells from cancer, but also act as anti-inflammatories, antioxidants, antiviral, and antibacterial; sulforaphane, carotenoids and flavonoids, all antioxidants, choline, a substance that helps brain development and synthesize DNA, and indole-3-carbinol (I3C), a plant estrogen that helps balancing our hormones

Although vegetables are always great for your health, one must be aware of large doses of cauliflower when facing such conditions as hearth, digestion or thyroid issues, as some of the components may cause negative effects. On the other hand, this vegetable has other components that have positive effects on these conditions, like reducing blood pressure. Always consult with your doctor or dietician if you have health issues on what your diet should look like.

This creamy cauliflower soup

One of the great things of this soup is that, unlike most creamy soups made with cream, and therefore with much added calories, this one uses milk. Without loosing any of the creaminess or flavor you achieve a much healthier soup.

Sometimes we try too hard to add vegetables to our diet, when it can be so easy

The best of all is how easy this soup is. With only 2 to 3 ingredients, since you can skip the olive oil and make it just with cauliflower and milk.

Using roasted cauliflower instead of raw will boost up the flavors. Do you like a intense roast cauliflower with a caramelized deep flavor? Or prefer a mild cream with a hint of cauliflower in the back? Up to you to change it to your preference. It won’t affect the recipe.

Creamy cauliflower soup

Recipe by JoanaCourse: Recipes

Cooking time

40

minutes

Ingredients

• 1 large cauliflower head (circa 0,5kg to 1kg)

• 100ml of milk

• 2 ts Olive oil

• Salt and pepper

• Water to adjust consistency

Directions

• Cut the cauliflower florets and spread in a baking sheet, add the olive oil and rub it in all the florets. Roast in the oven with grill function on, at 180 degrees for 20min – turn them around half way. Depending on your oven it may take longer or less time.
• In a pot, add the cauliflower, milk, salt and pepper. Let it boil until the cauliflower is completly cooked, circa 15min.
• Blend the soup in a food processor or with a magic wand blender.

Notes

• I like to add a bit of nutmeg
• You can add stock or water if the consistency is too thick.
• If you decide to skip the roasting, you can use the olive oil in the beginning to fry the cauliflower in the pot, before adding the milk.

Want another soup inspiration? Check my roasted red pepper soup. It’s delicious, and can double as a sauce for pasta or chicken.