Creamy Cauliflower Soup with Olives

A hearty dish that can also be served as a standalone meal. Yogurt is in romantic balance with black olives, making it an excellent combination for hungry mouths.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 500 g Cauliflower, fresh

  • 1 piece Onion, raw

  • 6 pieces Olives, black, in brine

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 40 g Butter, unsalted

  • 2.5 dl Milk, partially skimmed

  • 200 g Yogurt, plain, from skimmed milk

  • 1 pinch Spices, nutmeg, ground

  • 2 twigs Parsley, fresh

Steps

  1. First, thoroughly wash the cauliflower, clean it, and separate it into florets.

  2. Place a pot with about half a liter of cold water on the stove. Add the cauliflower and wait for it to boil. Then reduce the temperature, cover the pot, and cook for another 8-10 minutes until the cauliflower softens. Remove the cooked cauliflower and save the liquid. Peel the onion and chop it finely. Slice the black olives into rings.

  3. Place a pan on the stove and melt the butter in it. Sauté the onion for about five minutes. Add a pinch of salt, pepper, and freshly grated nutmeg to the sautéed onion. Also add the sliced black olives and mix well. Pour in the liquid saved from cooking the cauliflower and cook for a few more minutes.

  4. Remove the pot from the heat, add the drained cauliflower and Greek yogurt. Blend everything together with an immersion blender until smooth. Stir in the milk. Return the pot to the stove and bring to a boil.

  5. Wash the parsley, pluck the leaves, and chop them finely. Serve the hot soup in bowls and sprinkle with fresh parsley.

Nutrition Information (Per 100g)

  • Calories: 70.93 kcal
  • Fat: 4.17 g
    • Saturated Fat: 2.48 g
  • Carbohydrates: 5.07 g
    • Sugars: 2.59 g
  • Protein: 1.8 g
  • Fiber: 1.24 g

Advice

Salt the cauliflower only after it is cooked. If you salt the water in which it is cooked, it will darken during cooking. Greek yogurt can be replaced with a mixture of full-fat yogurt and sour cream. Instead of parsley, you can use chervil. Never chop it, but always cut it with scissors or a very sharp knife. The soup can also be sprinkled with almond flakes that have been toasted in a bit of butter.