Ingredients
Cauliflower Soup
- 1 brown onion
- 20 g olive oil
- 500 g cauliflower florets
- 500 g Chicken or vegetable liquid stock
- 50-60 g raw cashews
- 1/2 tsp Sweet Paprika ground (optional)
- Salt & pepper to taste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Quarter and peel brown onion, place in thermomix, and chop on speed 5 for 2 seconds. Scrape down bowl.
Add Olive Oil and cook for 2 minutes on Speed 1 at 100 degrees.
Break cauliflower into florets or chop roughly. Add to Thermomix and blitz on speed 5 for 5 seconds until in small pieces. This will help it cook much faster.
Scrape down bowl and add the stock, cashews, and paprika (if using). Cook for 20 minutes, Speed 2, at 100 degrees. Place your simmering basket on top of the lid - this will prevent soup splashing out of the TM during cooking.
Then for one minute, start at speed one and go increase up to speed 9 to blend fully.
At this point I do a taste test. My stock doesn't have salt so I add approximately 1 tsp of a good quality salt plus some pepper - add as much or as little as you like. Blend briefly again to incorporate.
OPTIONS: You could use nutmeg or another favourite spice instead of paprika, or just enjoy the creamy cauliflower flavour on its own. You could also omit the cashews if you want a nut free soup - it just won't be quite as creamy.A sprinkle of parmesan cheese on serving would also be a yummy touch for those who can tolerate dairy. Otherwise some savoury yeast flakes for those who would like a 'parmesan-y' flavour but require dairy free.And for those who want a little 'bacon-y' deliciousness, add some chopped, cooked bacon pieces and sprinkle over soup to serve.This soup cooks beautifully in both the TM5 or TM31.
ENJOY!!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
this I delicious! I dont like cauliflower soup usually but this is so good!
Turned out very nice Thanks
Delicios creamy soup. Topped with chese and added left over chicken the second time i made this. Great gluten and dairy free soup.
Omg this was so easy, and rather delicious. I didn't have cashews so I added some cream instead. I am following LCHF and to get my fats up I added the bacon and a teaspoon of sour cream at the end. Yummm
I didn't have enough cauli to make up the 500g so used half broccoli, was delicious
Yum!
Added bacon and shallots
So glad you like it! Thank you for the 5 star rating.
Jennifer
This is yummy!
I've made twice now and each time I love it
I love the thickness it makes it a really hearty meal with fesh GF bread
The stock measurements are right (to the point of the other comments) - I use the home made stock paste with 500ml water
L xx
Oh dear! It is actually 500gms of liquid stock - like what you can buy "ready made" at the supermarket. To use your EDC stock, you would make it up with water - the ratio would be approximately 1 tbsp of stock to 500gm water.
Jennifer
Made this soup tonight and used my edc vegetable stock it was soooooo salty had to make another batch. Not sure if 500 grams of stock is quite right?????
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