Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 20 min 00:20
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Simmer
Ingredients Vegetable
Equipment Gas Stove
Recipe Type Appetizer Lunch Soup
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The finished Cauliflower Soup in a blue camp bowl ready to eat. Areial view of Cauliflower soup served and ready to eat.

Cauliflower Soup

No cream is needed for this silky cauliflower soup. Plus, using only five ingredients, you can quickly cook it over the campfire in about 20 minutes. 

The trick to creating a creamy texture is using just a little bit of flour to thicken the soup. You can use any type of flour you have on hand, including gluten-free.

If you’re feeling adventurous, try adding fresh or dried herbs or spices to the soup as it cooks. We like thyme, rosemary, bay leaves, or a pinch of red pepper flakes.

Ingredients

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

4 cups chicken or vegetable broth

1 medium head cauliflower, roughly chopped

1 small onion, chopped

salt and pepper, to taste

Equipment

large pot

Immersion blender or potato masher

Recipe Directions

  1. Melt the butter in a large saucepan or soup pot over medium heat. Add the flour and stir for 2 minutes to create a roux.

  2. Slowly stir in the stock, whisking continuously so there are no lumps. 

  3. Add the cauliflower and onions to the pot. Bring to a boil, cover, and reduce to a simmer. Cook until the cauliflower is tender, about 20 minutes. 

  4. Puree with an immersion blender until the desired consistency. Season to taste with salt and pepper. 

    Tip: If camping you can use a potato masher to finish. The texture is more rustic (aka not as smooth) but still tastes great.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 20 min 00:20
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Simmer
Ingredients Vegetable
Equipment Gas Stove
Recipe Type Appetizer Lunch Soup
Share: