Creamy Cauliflower Soup with Cilantro and Black Cumin Seeds

Step-by-step method

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At a glance

You'll boil cauliflower florets until tender, then blend them into a silky smooth soup with cream and truffle oil. The real magic happens with the toppings — crispy homemade croutons, fresh cilantro, and a sprinkle of black cumin seeds bring texture, brightness, and that exotic finishing touch.

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    Prepping the cauliflower

    Break the cauliflower into florets. Keep the young inner leaves too — they can be used as well. Cut the thick stem into pieces. Put the cauliflower into salted water and boil until tender.

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    Blending

    Blend the cooked cauliflower with a hand blender until smooth. Add the cream and a few drops of truffle oil, then blend again.

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    Finishing touches

    Cut toast bread into small cubes and roast on a baking sheet in the oven until crispy, then chop some fresh cilantro.

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Creamy Cauliflower Soup with Cilantro and Black Cumin Seeds

bohynekuchyne
Active time total 37 min
Prep 5 min Cook 32 min
5 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 5 ingredients

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What's in it?

913 kcal

Calories

152 g

Carbohydrates

23 g

Fats

31 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Cauliflower is a brilliant base for a creamy soup. You can season it in so many different ways — sometimes with an exotic twist, other times keeping it delicate. Finish it off with croutons, soup pearls, or a sprinkle of black cumin or sesame seeds.

Vegetarian High-protein Soups Warming & cozy

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