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Chilled Cauliflower Soup

Chilled Cauliflower Soup

A refreshing and velvety Chilled Cauliflower Soup that is perfect for summer evenings. This soup is made with fresh cauliflower, leeks, garlic, and a splash of cream or coconut milk, resulting in a luxurious texture and delicate flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 large head fresh cauliflower, cut into small florets
  • 2 medium leeks, white and light green parts only, cleaned
  • 3 cloves garlic, minced fresh
  • 4 cups vegetable broth, low sodium preferred
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons extra virgin olive oil, for sautéing
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon white pepper, for a clean appearance
  • 2 tablespoons fresh chives, for garnish

Method
 

  1. Chop the cauliflower into small, even florets and clean the leeks thoroughly.
  2. Heat olive oil in a large pot over medium heat, add leeks and sauté until soft and translucent.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Toss in the cauliflower florets, stir to coat in oil and aromatics, then pour in the broth until it just covers the vegetables.
  5. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the cauliflower is very tender.
  6. Remove from heat and let cool slightly before blending until smooth.
  7. Stir in heavy cream or coconut milk, salt, white pepper, and lemon juice. Adjust seasoning if necessary.
  8. Pour the soup into a large bowl or individual jars and refrigerate for at least four hours or overnight.
  9. Serve in cold bowls, garnished with fresh chives.

Notes

Use white pepper for a bright appearance. Do not skip the lemon juice for balance. Blend thoroughly for a smooth texture. Chill serving bowls for best experience.