Ciorba De Conopida (creamy Cauliflower Soup)
Ciorba de conopida, or Creamy Cauliflower Soup, is a traditional Aromanian dish that is both comforting and nutritious. This creamy soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 1 head of cauliflower, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
- Season with salt and pepper to taste.
- Serve the creamy cauliflower soup hot, garnished with a drizzle of cream and a sprinkle of freshly ground black pepper.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender or regular blender Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the creamy cauliflower soup with a side of crusty bread or a fresh green salad for a complete meal.
Tips & tricks
For an extra touch of flavor, sprinkle some freshly chopped parsley or chives on top of the soup before serving.
Cost
$10