Delicious and easy recipe for cauliflower soup: A family favorite

This cauliflower soup is so good I make it all week, and my husband always asks for more! It’s a hearty and nutritious meal that’s perfect for any season. Let’s dive into this simple and delicious recipe.

Ingredients: Onion:
1 medium, finely chopped
Butter: 30 g
Carrot: 1, peeled and diced
Potatoes: 350 g, peeled and diced
Cauliflower: 600 g, cut into florets
Water: 1.5 liters
Salt: 1 tbsp
Nutmeg: a pinch
Yogurt: 150 g

Chopped garlic
Chives: finely chopped
Dill: finely chopped
Bread: For the croutons
Additional salt: to taste
Garlic powder: to taste
Olive oil: For the croutons
Black pepper: to taste
Instructions: Prepare the vegetables
Chop the onion: Finely chop the onion.
Dice the carrot: Peel and dice the carrot.
Dice the potatoes: Peel and dice the potatoes.

Chop the cauliflower: Cut the cauliflower into florets.
Cook the onion. Melt the butter: Melt 30g of butter in a large saucepan over medium heat.
Sauté the onion: Add the chopped onion and fry until golden brown.
Add the carrot.
Sauté the carrot: Add the diced carrots to the pan and fry for another 3-5 minutes, stirring occasionally.
Add the potatoes and water: Add the diced potatoes to the pan.
Add the water: Pour in 1.5 liters of water and bring to a boil.
Boil: Cook for 5 minutes.
Add the cauliflower.
Add the cauliflower: Add the cauliflower florets to the pan.
Season: Season with 1 tablespoon of salt and a pinch of nutmeg.

Boil: Cook until the vegetables are tender.
Blend the yogurt: In a separate bowl, combine 150g of yogurt with the chopped garlic, finely chopped chives, and dill. Mix well.
Puree the Soup
Puree: Using an immersion blender, puree the soup until smooth.
Adjust the seasoning: Adjust the seasoning to taste with additional salt and black pepper.
Prepare the Croutons
Cut the Bread: Cut the bread into cubes.