Cauliflower puree soup with rice – a very simple creamy soup recipe with cauliflower – a great solution for lunch on a cool autumn day. Cauliflower is stewed in milk and vegetable broth, and toasted bacon and nutmeg give this creamy vegetable soup a delicate flavour.


Creamy Cauliflower Soup Recipe

Ingredients (4 servings)

  • 1 kg Cauliflower
  • 500 ml Milk
  • 500 ml Vegetable Broth
  • 20-25 g Butter
  • 100 g Bacon, diced
  • 60 g Rice
  • 1 Shallot Onion
  • Nutmeg
  • 2 tbsp Olive Oil
  • Salt

Instructions

Divide cauliflower into florets and set aside ~ 1 cup of small beautiful twigs. Cut the rest of the cauliflower in pieces of the same size.

Peel shallot, chop in half rings.

Melt the butter in a deep saucepan over medium heat, add chopped onion. Fry the onion until golden brown.

Add coarsely chopped pieces of cauliflower, fry for 1-2 minutes.

Add milk * and vegetable broth.
* This is not critical, but it is better to heat milk and vegetable broth, otherwise they will lower the temperature of the cooking and the ingredients will lose their aroma.

Add rice *, salt.
* If you use packaged clean rice, do not rinse it with water.

Simmer over low heat for 30 minutes. Grind in puree with a blender. Add nutmeg. *
*Taste the soup and adjust the salt if necessary.

Heat 2 tbsp of olive oil in a pan over medium heat. Add bacon, * fry bacon until golden brown. Remove the bacon from the pan.
* Bacon can be either fresh or smoked or piquant.

Add the small twigs of cauliflower to the pan. * Fry over high heat until golden brown. Remove from pan.
* If necessary, add a couple of tablespoons of olive oil – twigs should be fried until a beautiful golden colour.

Pour the soup into a soup bowl, sprinkle with bacon and fried cauliflower twigs. Serve with crackers.

Cauliflower Soup with Rice and Bacon
Creamy Cauliflower Soup with Rice and Bacon
    Cauliflower puree soup with rice - a very simple creamy soup recipe with cauliflower - a great solution for lunch on a cool autumn day.

    Creamy Cauliflower Soup

    Servings: 4

Ingredients

  • 1 kg Cauliflower
  • 500 ml Milk
  • 500 ml Vegetable Broth
  • 20-25 g Butter
  • 100 g Bacon, diced
  • 60 g Rice
  • 1 Shallot Onion
  • Nutmeg
  • 2 tbsp Olive Oil
  • Salt

Instructions

  1. Divide cauliflower into florets and set aside ~ 1 cup of small beautiful twigs. Peel shallot, chop.
  2. Melt the butter, add chopped onion, fry until golden brown. Add big pieces of cauliflower, fry for 1-2 minutes. Add milk and vegetable broth. Add rice, salt. Simmer for 30 minutes. Grind in puree with a blender. Add nutmeg. Fry bacon in olive oil until golden brown. Fry cauliflower until golden brown. Pour the soup into a soup bowl, sprinkle with bacon and fried cauliflower twigs.
    soup, creamy soup, puree, cauliflower soup