This Cauliflower Cream is a warm (or even cold) soup made just with two natural ingredients, cauliflowers and onions, that I’ve enriched with some crispy season chicory.
I definitely in love with all kinds of veggie creams.
But the cauliflowers one is one of my favorites!
It’s always an excellent idea if you want to serve at the table a dish rich in taste and enveloping, a comfort food only based on veggies for cold winter evenings.
In addition, it hat dietary and detoxing effects and is really cheap and very easy to prepare.
Servings = 4 pax – Prep. Time = 10 minutes – Cooking Time = 20 minutes
- 1 cauliflower
- 500 g chicory
- 1/2 onion
- 1 lt. water
- extra virgin olive oil
- 1 garlic clove
- chili pepper
Cut the cauliflower into small pieces and rinse.
Wash chicory very well by leaving it to soak for a few minutes to remove any earthy residue.
In a saucepan with 2 fingers of salted water (a teaspoon) that boils, cook the chicory for 5 minutes. Then drain and squeeze to remove excess water. Set aside.
Now put a saucepan on the stove, pour two tablespoons of oil and the onion cut into pieces. Let stir for 2 minutes. Add the cauliflower and all remaining water. Adjust with 2 pinches of salt, cover with a lid and cook over low heat for 20 minutes.
Once this time is over, blend the soup to make it creamy.
In the meantime, heat a pan with 1 tablespoon of oil, a clove of garlic and chili pepper (if you like). When the garlic is golden, pour the chicory and sauté over high heat for 5/8 minutes.
Serve by pouring the cream in a bowl, covering with a generous dose of crunchy chicory on top.
Serve hot, with a spoonful of cheese or toasted croutons. If you’re interested to make your own crouton, try this no dough semi-wholemeal bread, that will be perfect!
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