Tangy & Delicious Cauliflower Soup
"Satisfying and healthy with the added bonus of being delicious."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (604.1 g)
- Calories 387.7
- Total Fat - 28.3 g
- Saturated Fat - 10.8 g
- Cholesterol - 258.6 mg
- Sodium - 1208 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 5 g
- Sugars - 8.8 g
- Protein - 16.6 g
- Calcium - 145.8 mg
- Iron - 2.2 mg
- Vitamin C - 104.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large saucepan, melt 2 tablespoons of the butter in the olive oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the cauliflower and coriander and season with salt and pepper. Cover and cook for 5 minutes, stirring occasionally. Add the stock and bring to a boil. Cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes. Puree the soup with an immersion blender until smooth. Alternatively, puree the soup in a blender.
Step 2
In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes. Season with salt and pepper and stir in the chopped cilantro.
Step 3
Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter. Cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes. Ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.
Tips
No special items needed.
1 Reviews
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