Ingredients
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1 medium head Cauliflower
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1 medium Onion
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1 clove Garlic
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50 ml Dry vermouth
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2 tbsp Vegetable oil
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300 ml Hazelnut milk
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300 ml Vegetable stockor chicken
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1 tbsp Almond butterheaped
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to taste Salt
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optionally White pepper
Directions
This light soup has the perfect creamy consistency and a subtle vermouth note. In this recipe, I use only plant-based ingredients – cauliflower, vegetables, hazelnut milk, almond mousse, and vegetable stock. This way, I managed to achieve the perfect color, consistency, and taste. You can use almond milk, too, but the taste will be more neutral. That’s why I recommend using hazelnut milk in this recipe. Almond mouse contributes to the perfect creaminess in the texture.
And a few words about vermouth. You can use white wine instead or not use either. But if you want this soup to be more elegant, use dry vermouths like Martini Dry or Noilly Prat. Vermouth has a very complex blend of flavors that adds a delicate note to the soup.
Try following this recipe to bring a regular cauliflower soup to the whole new level.
Enjoy!
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Steps
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1
Done
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Rinse the cauliflower. Remove the leaves and divide into florets. Finely dice the onion. Finely chop the garlic. |
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2
Done
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In a pot, heat some vegetable oil over low-medium heat. Add the onion and cook until soft for 7-8 min. Don’t let it burn. |
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3
Done
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Add the garlic and cook together for 30 sec. Add the vermouth. Increase the heat and let the liquid evaporate. |
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4
Done
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Add the florets and cook for 5 min, stirring occasionally. |
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5
Done
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Add the stock and hazelnut milk enough just to cover the vegetables. Season with salt, bring to a boil, reduce to simmer and cook half-covered until the florets are soft (about 15 min). |
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6
Done
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Transfer to a blender. Add the almond mousse and blend until smooth. Adjust the consistency with the hazelnut milk, if needed. |
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7
Done
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Return to the pot. Season with salt and white pepper, if needed. Bling to a boil. Turn the heat off. Done! Enjoy! |
