Cauliflower soup

Cauliflower soup
  • 1 Piece cauliflower head, small
  • 2 Piece carrot
  • 1 Piece onion, finely chopped
  • 2 Table spoon (tbsp) flat-leaf parsley, stemmed and finely chopped
  • 1 Table spoon (tbsp) salt
  • 1 Tea spoon (tsp) black pepper, grounded
  • 2 Table spoon (tbsp) oil
  • 2 Cup chicken stok or water
  • 3 Table spoon (tbsp) sour cream
  • 2 Piece garlic cloves

season: Winter,Autumn

occasion: 4Family

origin: Traditional (National&Religious)



Cauliflower soup doesn’t need to be creamy! This is a tasty cauliflower vegetable soup prepared with sour cream and carrot. In a large soup pot, heat the oil over medium-high heat. Add chopped onion, garlic, pepper and salt and cook, stirring, until soft, about 5 minutes. Add the chicken stock, cauliflower and carrots, parsley and bring to a boil. Reduce the heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15-20 minutes. At this point, you can do a taste test and add additional salt, if necessary. Take a mug and 4 tablespoon cooking liquid, mix with sour cream and pour into the soup. Bring to boil and cook 5 minutes. Serve hot and add more sour cream and fresh bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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