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Cauliflower Soup with Vegetable Skewers and Spiced Plant Butter

Name: Cauliflower Soup with Vegetable Skewers and Spiced Plant Butter
Cuisine: european

A creamy cauliflower soup is perfect for any occasion, made with ingredients that are available all year round. Don’t throw away the leaves—roast and use them as garnish! This dish suits everyone, regardless of allergies.

Cooking time40
Preparation time20
DifficultyEasy
Servings10

INGREDIENTS
PREPARATION

Cauliflower Soup

50g Flora Plant B+tter Unsalted
60 g shallots, chopped
200 g potatoes, peeled and diced
1 kg cauliflower, trimmed and cut into small pieces (save the leaves)
200 g white wine
1200 g vegetable stock, diluted
400 g Flora Plant Cooking 15%
Salt and black pepper

Caper & Lemon Plant B+tter

500 g Flora Plant B+tter Unsalted
Fresh lemon zest – from 1 lemon
50 g Capers
80 g Parsley
Salt and black pepper

Veggie Skewers

3 green asparagus spears
3 spring onions
1/2 courgette
Olive oil
Salt and pepper
10 wooden skewers (soaked)

Cauliflower Soup

Sauté the onion, potatoes, and cauliflower in Flora Plant B+tter for a few minutes. Add the white wine and simmer briefly.
Pour in the vegetable stock and Flora Plant Cooking 15%, then let simmer for about 15 minutes or until the cauliflower is soft.
Blend the soup until smooth using a hand blender.
Fry the cauliflower leaves in Flora Plant B+tter and use them to top the soup.
Serve with a veggie skewer, bread, and a dollop of caper & lemon plant butter.

Veggie Skewers

Cut the vegetables into bite-sized pieces and thread onto pre-soaked wooden skewers.
Brush lightly with olive oil, season with salt and pepper.
Grill over coals or in a grill pan until tender and slightly charred.

Caper & Lemon Plant B+tter

Whip the Flora Plant B+tter in a food processor or with an electric mixer until light and fluffy. This takes about 5–10 minutes.
Pipe or spread it onto your chosen dish using a butter knife, then top with capers, lemon zest, chopped parsley, more lemon zest, and season with salt and pepper.