Creamy Cauliflower Soup with Vanilla Bean

Creamy Cauliflower Soup with Vanilla Bean

bakingwithnessa

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!

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Prep Time 10

Bake / Cook Time 25

Total Time 35

Course Starter

Cuisine Soup

Servings 2

Equipment

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.