Imagine a soup so creamy, so vibrant, and so unexpectedly delicious that it transforms the humble cauliflower into a gourmet masterpiece! Our Coral Cauliflower Soup isn't just another recipe—it's a culinary journey that will tantalize your taste buds and impress even the most discerning food lovers. With its stunning coral hue and crispy parsley croutons, this soup promises to be the star of your dining table, offering a perfect blend of comfort and elegance in every spoonful.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 2 cups of cubed bread for croutons
- 1/4 cup of chopped parsley
Instructions
- Begin by preparing your ingredients. Chop the head of cauliflower into small florets, and chop the onion and garlic. Set them aside.
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional minute, being careful not to let it burn.
- Stir in the chopped cauliflower and cook for about 3-4 minutes, allowing it to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 15-20 minutes, or until the cauliflower is tender.
- While the soup is simmering, prepare the parsley croutons. Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cubed bread with a drizzle of olive oil, salt, and pepper. Toss until the bread is evenly coated.
- Spread the coated bread cubes on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until golden brown and crispy, tossing halfway through for even cooking.
- Once the cauliflower is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat gently over low heat until warmed through.
- To serve, ladle the coral cauliflower soup into bowls and top with the crispy parsley croutons. Garnish with additional chopped parsley if desired.
- Enjoy your delicious Coral Cauliflower Soup with Parsley Croutons!
Tips
- Choose a fresh, firm cauliflower for the best flavor and texture. Look for white, compact heads without brown spots.
- For an extra silky texture, make sure to blend the soup thoroughly. An immersion blender works best, but a standard blender will also do the trick.
- Don't rush the sautéing process for onions and garlic—this builds a deep, rich flavor base for your soup.
- When making croutons, use day-old bread for extra crispiness. Stale bread absorbs olive oil better and creates crunchier results.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Experiment with garnishes: try toasted pumpkin seeds, a drizzle of chili oil, or a sprinkle of smoked paprika for added complexity.
- The soup can be made ahead and refrigerated for 3-4 days, making it a perfect meal prep option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
