Creamy Cauliflower Leaf Soup with Greens

This is a slightly different take on cauliflower cream soup, instead of just using the cauliflower florets, I also used the cauliflower leaves and greens, because why not?

Cauliflower is basically a cousin of cabbages and kales, and the leaves cook up beautifully while helping to cut through the natural sweetness of the cauliflower. The only downside is obvious: the soup’s color goes from pristine creamy white to something more like a greenish white, but flavor wise it was absolutely delicious, there wasn’t a drop left to save ;D

This is a super simple but delicious creamy soup that comes together in about 40 minutes. It’s also a fantastic side dish if you happen to have leftover roasted cauliflower hanging around in your fridge, just toss it in and you’re halfway done!

For this recipe I only used half a head of cauliflower, I used the rest to make a delicious cauliflower couscous, which also turned out fantastic hehehe, let’s get to the recipe!

Creamy Cauliflower Leaf Soup with Greens

Servings: 4
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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This is an awesome recipe especially if you want to use the whole Cauliflower, instead of just the nice parts, sure it loses a bit in the color department, but in nutrition it's really up there just check below heheheeh, enjoy!

Ingredients

Cauliflower – 1/2 + Stalk
Carrot – 1 Small
Onion – 1 Small
Garlic – 1 Clove
Olive Oil – A Drizzle
Salt – A Pinch

Directions

Break up half a head of cauliflower, trim the stalk and chop it, peel the carrot, onion, and garlic, and chop everything.
Put them in a small saucepan with a drizzle of olive oil, add a little water—you want a cream, so keep adding hot water as needed.
Season with a pinch of salt and cook for about 10 to 15 minutes (cauliflower takes about 10 minutes to cook), chop the vegetables to see if they are cooked, then blend everything well until you have a smooth cream.
Taste and adjust the salt and add water if it is too thick, and that’s it, bon appétit.

Notes & Tips: The cauliflower leaves add a wonderful depth of flavor and help balance out the natural sweetness of the cauliflower. Plus, it’s a great way to reduce food waste.

Stir in 2-4 tablespoons of heavy cream or sour cream at the end. This makes it extra luxurious and restaurant-worthy.

This recipe is perfect for using up leftover roasted cauliflower. Just skip the initial cooking time and blend the roasted cauliflower with the other cooked vegetables.

Start with less water than you think you need. It’s much easier to thin out a thick soup than to thicken a watery one.

If you’re roasting the cauliflower first, 200°C (400°F).

Top with crispy bacon bits, toasted seeds, or croutons for added texture.

A squeeze of lemon juice at the end brightens up all the flavors wonderfully, or well a dollop of sour cream.

This recipe for Creamy Cauliflower Leaf Soup with Greens was originally created on BakeAfter.com. Esta receita de Sopa de Rama de Couve-Flor foi publicada em português no Iguaria.com.