Tangy & Delicious Cauliflower Soup

4
Servings
15-20m
Prep Time
30-35m
Cook Time
45m
Ready In


"Satisfying and healthy with the added bonus of being delicious."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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