Homemade Cauliflower Soup Recipe

This Homemade Cauliflower Soup Recipe is one of the most delicious soups in the autumn and winter season. Cauliflower is one of the Cold season vegetables with many nutritional values. Furthermore, it can cook in soups, meatballs, casserole, flan, salads, omelets, etc.

Even when it comes to cauliflower soups, we can cook it combined with different vegetables of the season, realizing soups and many tasty recipes. With it, we can make first and second courses for our lunch and dinner meals.
Today’s recipe is simple, creamy cauliflower soup with bechamel.

Ingredients

• leek 1
• cauliflower 1
• 1 tbsp of flour
• 1 tbsp of butter
• one glass of milk
• 1 egg yolk (facultative)
• 2-3 tbsp of minced Parmesan cheese
• vegetable broth, meat broth, or water
• salt, black pepper, olive oil, fresh parsley, or dill

Directions

1. First, we will cut the well-rinsed leek. Also, clean the cauliflower from the leaves, rinse it well, cut it into small pieces and set it aside.
2. In a saucepan, add a little olive oil and the leek and mix it lightly until it starts to soften. Add the cauliflower in pieces, add a little salt. Also, and the broth or water and bring to a boil.
3. We will boil it on medium heat for 10-15 minutes.
4. Meanwhile, in a pan, we will add flour and butter. Then, cook it until it gets a light golden color.
5. Then, add the milk and stir at a low temperature until a bechamel forms. So, add the egg yolk and stir for another minute on low heat.
6. Next, when the cauliflower cook, in the same pot, we will blend it to make a creamy soup. We choose to mix it apart or all with a kitchen mixer for soups. In its absence, we can let it cool and pass it through a kitchen shredder.
7. We will put the soup on the fire again, add the bechamel and let it simmer for another minute.
8. Then, arrange the soup with salt, pepper, olive oil, spices, and Parmesan cheese.
9. Finally, serve the warm soup with toasted bread or warm bread.

Bon Appetit!

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