Creamy Cauliflower Soup with Vanilla Bean
Looking to warm up on a chilly winter day? Look no further! This Creamy Cauliflower Soup with Vanilla Bean is the perfect blend of comfort and elegance!
Ingredients
- 14.11 oz (400 g) cauliflower florets (About 1/2 a head)
- 17.64 oz (500 g) spring water
- 8.81 oz (250 g) milk
- 1 tsp (5 g) vanilla bean paste (or 1/2 vanilla pod)
- 1/2 tsp (3 g) Sel Gris Mill
Instructions
CAULIFLOWER PREPARATION
- Cut the florets of equal sizes and wash them throughly. Cook them in boiling water for 5 minutes. Then transfert to a bowl of cold water.14.11 oz cauliflower florets
- In a large sauce pan, cook on a medium high heat the drained blanched cauliflower together with the spring water, milk, vanilla bean paste and sea salt. Bring it to a boil, then bring the heat down and let it simmer for about 20 minutes or until the liquid has reduced by 1/3.17.64 oz spring water, 8.81 oz milk, 1 tsp vanilla bean paste, 1/2 tsp Sel Gris Mill
- Carefully pour the contents of the sauce pan into the blender. Mix into a "purée" mode.
ASSEMBLY
- When ready serve hot with croutons (my personal addition) and a sprinkle of pumpkin spice (optional). Enjoy & "Bon Appétit"!
Video
Special Notes
Nutrition
Nutrition Facts
Creamy Cauliflower Soup with Vanilla Bean
Amount Per Serving
Calories 135
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 701mg30%
Potassium 785mg22%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 11g12%
Protein 8g16%
Vitamin A 202IU4%
Vitamin C 96mg116%
Calcium 205mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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