A good soup has the power to comfort, and this creamy cauliflower soup does exactly that. With its velvety texture, gentle sweetness from root vegetables, and a touch of nutmeg, it’s a bowl that feels both nourishing and refined. The cream and egg yolk enrich the broth, while a few tender cauliflower florets are left whole for contrast. It’s the kind of recipe that turns an ordinary weeknight into something quietly elegant.
Ingredients:
2 carrots, peeled and chopped
1 parsley root, peeled and chopped (or substitute parsnip if unavailable)
1 parsnip, peeled and chopped
1 small head of cauliflower, cut into florets
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon vegetable seasoning blend
Pinch of ground nutmeg
1 egg yolk
½ cup sour cream
Instructions:
In a pot, cook the carrots, parsley root, and parsnip in water until tender. Add the cauliflower and cook briefly until just softened, reserving a few florets to keep whole. Purée the remaining vegetables with some of the cooking liquid until smooth.
In a separate pan, melt the butter and stir in the flour to make a roux. Gradually whisk in the hot vegetable broth until smooth, then return the mixture to the pot. Add the puréed vegetables, reserved cauliflower florets, and season with vegetable seasoning and nutmeg.
In a small bowl, whisk together the egg yolk and sour cream. Temper with a spoonful of hot soup, then stir the mixture back into the pot. Cook gently for another minute without boiling. Serve warm.
