Cauliflower Soup with Onions

Cauliflower can be a tricky veggie to work with, especially since it easily gets oxidized and turns brown, which makes many people avoid this hidden gem. However, this has no impact on the taste, and if you're willing to look past the exterior, then you'll be rewarded with a wonderful veggie, that can be used in a wide variety of dishes. This recipe for a cauliflower soup is easy to make, and lets you try out the veggie in an exciting new way - it makes for a surprisingly creamy soup!

A bowl serving of cauliflower soup


  • Olive oil

  • 1 tbsp cumin

  • 1 tbsp cilantro powder

  • Chunk of ginger

  • 1 big onion

  • 2 cloves of garlic

  • 1 (small) cauliflower

  • 4 celery stalks

  • 3/4 L veggie stock

  • 1-2 tbsp lemon juice

  • 240 g green cooked lentils.

  •  2 spring onions

  • 4 tbsp butter (you can also use oil)

  • Handful cilantro

  • Chili (adjust to taste)

How to make it

  1. In a dry pot, roast the cumin and cilantro powder. After 30 seconds add olive oil and chopped garlic.. then add chopped onion. Let it fry on low heat. When the onion is golden brown, add the chopped celery and ginger. Then add roughly chopped cauliflower and let it fry for 5-7 minutes.

  2. Add 3/4 L of veggie stock. Let it boil under a lid until the veggies are soft. Then add the lentils. Blend half of the soup and then pour it back into the rest of the soup (you can blend more or less, it depends on how you want the texture of the soup). Let it boil on very low heat. Add salt, pepper and lemon juice to taste.

  3. Then add 2 tbsp butter to a pan. On really low heat fry chopped spring onion. When the onion is sweet and tender add the rest of the butter and chili. You can also add a bit of cumin to the butter. Turn off the heat and add chopped cilantro to the butter.

  4. Then you’re ready to eat. Serve the soup in a bowl, then top with cabbage, skyr and the butter sauce.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Helene Forchhammer

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