A Creamy Cauliflower-OLIVE-OIL Soup Recipe
The pureed cauliflower soup is a delicious, light and nutritious first course; quick and easy to prepare.
It is ideally served hot with a drizzle of raw extra virgin olive oil and toasted bread croutons.
We tried with our just harvested organic olive oil (our olives are harvested during October-November) and it was great.
Ingredients for Creamy Cauliflower Soup (4 People):
- Cauliflower 740gr
- Mealy potatoes 740 g
- Black pepper up to taste
- Salt up to taste
- Extra virgin olive oil 40 g
- Chive stem 1
- Garlic cloves 2
- Leeks 110 g
- Water 1 l
Start by preparing all the ingredients: wash, peel and cut the potatoes into chunks, then remove the green part of the leek and slice the white part into thin slices.
Wash and clean the cauliflower; cut, with the help of a knife, the lower end of the head and remove the hardest leaves, then remove the florets from the stem. Stir fry the olive oil with the garlic in a saucepan.
When the garlic is golden, add the leek, the cauliflower and the potatoes, then season with ground black pepper. Add a liter of water and cook over medium heat for 10 minutes, stirring from time to time.
Cover with a lid and continue cooking for another 20 minutes, over low heat. Once the vegetables are cooked, blend everything with the mixer. Chop the chives and sprinkle it on the soup, season with salt, then mix to mix all the ingredients. The cauliflower cream is ready: serve hot, possibly accompanied by toasted bread croutons, a drizzle of extra virgin olive oil and grated Parmesan cheese.
Here you are with a simple, but tasty and healthy dish!