How to Make Cauliflower and Carrot Soup

Cauliflower and carrot soup is simple and tasty, and it is prepared quickly. I won’t write about how useful and healthy both cauliflower and carrots are because I really can’t say that with certainty. I can confirm that the kids really like to eat this soup, just like the simple cauliflower soup. Check, you don’t have to force or beg them.

If you want a later version of this soup, just omit the milk from the preparation or replace it with a vegetable one to your taste (almond, soy, oat…).

NOTE: If you are fasting or if you are lactose intolerant, use plant milk.
Sprinkle the soup with chopped parsley leaves and serve.

Print Recipe

Cauliflower and Carrot Soup

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Breakfast

By queensrecipes – Serves: 4

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 20 minutes

Ingredients

• 1 head of onion
• 2-3 carrots
• 1 cauliflower
• 3 spoons of semolina
• 1.5 dl of milk (you can also use vegetable milk, so the broth will be lean)
• 1 teaspoon each of salt and dry spice mix
• Oil
• Parsley leaf

Instructions

1

Fry the diced onion in hot oil.

2

Coarsely grate the carrot, and fry it just enough to release the carotene, then add semolina and pour water.

3

Clean the cauliflower, wash it and cut it into florets, then add them to the boiling water.

4

Cook until the vegetables are soft.

5

Season according to your taste, pour milk, and remove the pot from the heat.

Notes

If you are fasting or if you are lactose intolerant, use plant milk. Sprinkle the soup with chopped parsley leaves and serve.