Creamy Bosnian Cauliflower Soup
Light and comforting soup of cauliflower, onion and garlic in a creamy broth.
This creamy Bosnian cauliflower soup combines tender florets with sautéed onion and garlic, thickened with a flour–butter roux and finished with milk for a silky texture.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Cauliflower - 200 g
- Milk - 200 ml
- Parsley - 2 tbsp
- Flour - 1 tbsp
- Butter - 1 tbsp
- Onion - 1 piece
- Pepper - 1 to taste
- Sea Salt - 1 to taste
Direcciones
Paso 1
Cut 200 g cauliflower into florets; chop 1 onion; mince 2 garlic cloves.
Paso 2
Melt 1 tbsp butter in a pot over medium heat; sauté onion and garlic until soft.
Paso 3
Add cauliflower and cook 5 min.
Paso 4
Sprinkle 1 tbsp flour over vegetables and stir to coat.
Paso 5
Gradually whisk in 800 ml vegetable broth; simmer 5 min.
Paso 6
Stir in 200 ml milk and heat through.
Paso 7
Season with salt and pepper; garnish with 2 tbsp chopped parsley and serve hot.
Notas del cocinero
For extra flavor, lightly roast the cauliflower florets before adding.