The sulphurous smell cauliflower gives off as it cooks keeps most people away from this soup. Two small moves are enough: squeeze half a lemon into the cooking water and do not put the lid on fully. The smell leaves, the flavour stays.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Soften the onion in butter for 4 minutes, add the flour and cook for 1 minute.
-
Add the vegetables
Add the cauliflower and potato, then pour in the hot water and the lemon juice.
-
Simmer
Simmer for 20 minutes with the lid ajar. The cauliflower should mash easily with a fork.
-
Blend
Add the salt and blend smooth with a hand blender.
-
Finish
Add the cream and cheese and heat for 3 minutes without boiling, so the cheese melts.
-
Serve
Ladle into bowls and grate nutmeg over the top.
Tips
- Do not skip the lemon; it cuts the smell and keeps the cauliflower white.
- Left in large pieces the cauliflower takes longer to cook and the smell gets worse. Cut it to the size of walnuts.
- For a deeper flavour, roast the florets at 200 degrees for 20 minutes and add them that way.
Nutrition
175
kcal
6 g
Protein
11 g
Fat
13 g
Carbs
5 g
Sugar
4 g
Fibre
Values are per serving and approximate.