Why is my cauliflower soup bland?

There are several reasons why your cauliflower soup may taste bland. Maybe you are not using enough seasoning . You may want to try adding more salt and pepper, or other herbs and spices like garlic, thyme, or rosemary. You may also be undercooking the cauliflower . Using water instead of broth can also result in a bland soup. Try using vegetable broth, or chicken broth if you aren't vegan. Are you using enough aromatics? Aromatics like onions, garlic, and celery can add flavor to your soup. If you used low-fat or skim milk, it can result in a less creamy and less flavorful soup. Try using whole milk or cream to add richness and flavor. Overblending the soup can break down the cauliflower too much, resulting in a less flavorful soup.

How can I thicken my cauliflower soup?

You can add starch (flour, potatoes, etc), blend the soup, use cream (or heavy cream) or cheese or coconut milk, use roux , or reduce the liquid you used in the recipe, Any of these will result in a more creamy soup.

Today with Sourdough Bread: Creamy Cauliflower Soup

Ingredients

Scale

1 medium-size cauliflower
1 zucchini
1 leek
5 kale leaves
dry herbs and spices (pepper, parsley, hot peppers)
1 heaping tablespoon of coconut oil or ghee
1 tablespoon of butter
handful or two of rye sourdough bread croutons

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Instructions

Cut the cauliflower into smaller florets, put it into pot, add 1 l of water and cook it for 10 minutes until slightly tender.
In the meantime, slice zucchini and chop the leek and kale.
Heat the coconut oil or ghee in another pot. When hot, first put in sliced zucchini and leek and let it there for couple of minutes until soft. Stir from time to time. Next, add chopped kale, mix well and let it heat for a minute. Season with salt and with dry spices and herbs of your choice.
Pour cooked cauliflower together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
Pour the cauliflower mix over sauteed vegetables and mix well. Next, use your hand blender to blend the vegetables.
Serve with rye sourdough bread croutons on the top. To prepare croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or until crunchy and brown.

Author: Natasha Krajnc
Prep Time: 20 mins
Cook Time: 20 mins
Category: soup
Cuisine: European, American