Cauliflower and Coriander Soup
Warm up with a bowl of velvety Cauliflower and Coriander Soup, a nutrient-packed dish that combines earthy cauliflower, fragrant fresh coriander, and a hint of citrusy brightness from lemon juice. This quick and easy recipe takes only 35 minutes from start to finish, making it perfect for busy weeknights or a comforting lunch. A medley of aromatic ingredients, including caramelized onion, garlic, and ground coriander, creates a flavorful base, while optional heavy cream adds a touch of indulgent creaminess. Blended to silky perfection, this soup is both satisfying and wholesome. Garnish with a drizzle of olive oil and fresh coriander sprigs for a visually stunning presentation, and pair with crusty bread for a complete, hearty meal. Perfectly seasoned and bursting with fresh flavors, this cauliflower soup is an ideal choice for anyone seeking a healthy yet satisfying recipe.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium onion
- 2 cloves garlic
- 1 bunch fresh coriander
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 1 tablespoon lemon juice
Instructions
Wash and roughly chop the cauliflower into florets. Peel and dice the onion, and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onions and cook for 4-5 minutes until translucent.
Add the minced garlic and ground coriander to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Add the cauliflower florets to the pot and stir to coat them with the aromatic mixture. Cook for 2 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the cauliflower is tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a stand blender and blend until creamy.
Return the soup to low heat and stir in the chopped fresh coriander (reserve a few sprigs for garnish), salt, black pepper, and lemon juice. If using heavy cream, stir it in at this stage for added richness.
Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice to balance the flavors.
Serve hot, garnished with reserved coriander leaves and a drizzle of olive oil or cream if desired. Pair it with crusty bread for a hearty meal.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 10.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
