This creamy cauliflower soup with chermoula and fresh chives is incredibly easy to make and so delicious! Our kids love this easy-to-make soup, too. Maybe it’s the grated young cheese or the cheerful chermoula we add. Or the chives, which you can also use to make a little face.
One large cauliflower makes a delicious soup for two. If you have two small children, I recommend multiplying the recipe by 1.5 and buying two medium-sized cauliflowers. Preferably organic, as they have more flavor!
Cauliflower is one of those vegetables you find almost everywhere. From classic mashed potatoes to roasted florets in the oven , as a pizza base or rice substitute . But it’s also delicious in soup! Cauliflower belongs to the cruciferous family, just like broccoli, kale, and Brussels sprouts. This vegetable family is known for its many nutrients and antioxidants. Cauliflower is rich in vitamin C (more than an orange!), vitamin K, and folate. It’s also high in fiber, which is good for your digestion and helps you feel full.
Although cauliflower is available almost year-round these days, it’s primarily a summer vegetable in the Netherlands. From June through November, you’ll find the most beautiful and flavorful cauliflowers grown in our own country. Buying in season is not only better for your wallet, but also more sustainable and often tastier. So, we’re right on the last minute; it’s the end of October and autumn is in full swing. So enjoy this delicious homegrown vegetable while you can!
Why cauliflower soup is so good
A cauliflower-based soup is light yet nutritious. Cauliflower’s mild flavor pairs well with all sorts of herbs and spices: think nutmeg for a classic version, curry for an Indian twist, or a touch of coconut milk for an exotic touch. This way, you can create a completely different soup every time using the same base.
Cauliflower soup is a great way to get more vegetables in your diet, especially if you have children who aren’t always thrilled with a plate of cooked cauliflower. In soup form, it suddenly becomes creamy and smooth. This cauliflower soup is also great for lunch or as an appetizer. And if you want to make something to go with it for dinner, here’s a tip: add these delicious whole-wheat croutons !
Ingrediënten
Equipment
Method
- Snipper de ui en snijd de knoflook fijn
- Breek de bloemkool in roosjes
- Verwarm een scheutje olijfolie in een soeppan en fruit de ui
- Voeg de knoflook, bloemkool en chermoula toe en bak even mee
- Voeg de bouillon toe. Breng aan de kook, zet het vuur laag en laat gedurende 15-20 minuten zachtjes koken.
- Snijd intussen de bieslook fijn.
- Pureer de soep en breng hem op smaak met de nootmuskaat en grove peper.
- Garneer de romige bloemkoolsoep met de geraspte kaas en bieslook.
