Creamy Cauliflower Soup with Coriander and Black Cumin

Step-by-step method

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At a glance

You're looking at a simple 30-minute soup that comes together in just three steps: breaking down the cauliflower, simmering it until tender, then blending it smooth with cream and truffle oil for that luxe touch. The trickiest part isn't really tricky at all—it's making sure your croutons are perfectly crisp, and then garnishing generously with fresh coriander and black cumin seeds for a flavor and texture boost that everyone will love.

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    Break the cauliflower into florets

    Break the cauliflower into pieces. Keep the young leaves from inside as well — you can use those too. Cut the thick stalk into chunks.

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    Boil and blend

    Cook the cauliflower in salted water until tender. Blend the cooked cauliflower smooth with a stick blender. Add the cream and a few drops of truffle oil, then blend again.

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    Serving

    Cut toast bread into small cubes and bake on a tray in the oven until nicely crisp. Chop the fresh coriander. Serve the soup topped with croutons, coriander and a sprinkle of black cumin seeds.

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Creamy Cauliflower Soup with Coriander and Black Cumin

bohynekuchyne
Active time total 30 min
Prep 10 min Cook 20 min
6 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

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About this recipe

Cauliflower is a brilliant base for a creamy soup. You can flavour it in so many ways — sometimes with an exotic twist, other times keeping it delicate. Top it with croutons, soup pearls, black cumin seeds or sesame seeds. This time I finished mine with a few drops of truffle oil and fresh coriander. Both grown-ups and kids loved it. And it's really easy to make!

Vegetarian Soups Warming & cozy For the whole family

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