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Cauliflower soup with pistachios

Cauliflower soup with pistachios


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Treat yourself with this recipe from velvety of cauliflower with pistachios, an original combination that should surprise and thrill your guests.

Ingredients for 2 people:

  • 1 mini cauliflower
  • 20 gr of pistachios
  • 1 chicken stock cube
  • 25 cl of milk
  • 1 drizzle of olive oil
  • Salt and pepper from the mill

Preparation time : 15 minutes -Cooking time: 10 minutes

Recipe for cauliflower velouté with pistachios

Heat a pot of hot water with the broth.

  • Rinse the cauliflower and cut into the florets, then cut the stalk roughly. Simply discard the small leaves that would be on it.
  • Cook the florets and other pieces in the pot of boiling water for 10 min. over medium / high heat.

Meanwhile, take a few pistachios, roughly crush them and set them aside.

  • Roast the remaining pistachios raw (without fat), 5 min. over medium heat, in a small skillet, stirring once or twice.

Using a skimmer, place the cauliflower in the bowl of the blender.

  • Add the olive oil, whole pistachios, milk and blend.
  • Adjust the seasoning and blend again to obtain a very smooth soup.
  • If it is too thick, add a little of the cooking broth and mix again.

Divide the soup between 2 bowls and sprinkle with a few crushed pistachios.

For those without a blender

After having cooked the florets as indicated above, eat them warm in a salad with the roasted pistachios for a few minutes raw in a pan.

Or simply enjoy the raw cauliflower with a little sauce made from yogurt, mustard and herbs.

HelloFresh's tip:

To store your cauliflower, place it in the unwashed refrigerator in a perforated plastic bag. You can then keep it for ten days.

If you prefer to cook it, then eat it within 2 days.


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