Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cheesy cauliflower soup with semolina balls. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A cheesy play on the cauliflower soup my mom has always made. Yesterday I made a cheesy version of my mom's cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat.
Cheesy Cauliflower Soup with Semolina Balls is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Cheesy Cauliflower Soup with Semolina Balls is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook cheesy cauliflower soup with semolina balls using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheesy Cauliflower Soup with Semolina Balls:
- Make ready butter
- Get egg
- Take semolina
- Take grated parmesan
- Make ready large cauliflower
- Get vegetable stocks
- Make ready Cheddar cheese
- Take cumin seeds
- Get Olive oil
- Prepare Salt
- Prepare Pepper
Pour the white sauce into the soup. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. A creamy Cauliflower Soup with chunks of Broccoli and Cauliflower swimming in a cauliflower-based Vegan Cheese Sauce. This Cheesy Cauliflower Soup recipe is serious comfort food, and as a bonus - it comes with a dose of vegetables!
Instructions to make Cheesy Cauliflower Soup with Semolina Balls:
- First step is to make the dough for the semolina balls. Mix the butter at room temperature with the egg. Then add in semolina, parmesan cheese and a pinch of salt. Mix it all with your hands to create a homogenous dough. Let it rest at room temperature for 30 minutes.
- In the mean time, prepare the cauliflower. Pre-heat oven to 220 degrees. Slice cauliflower into small florets. Dice the cauliflower leaves into small bits. Place both on a tray with baking paper. Add a drizzle of olive oil, 1 tsp of cumin seeds, a pinch of salt and pepper, give it a good mix up and place the tray into the oven for 15 minutes.
- Boil a full kettle. Dissolve 2 vegetable stocks in 1.5 litre of water when the semolina dough has rested for 30 minutes. Make small balls from the dough (they will grow larger when boiled). Bring the stock to boil in a large pot and add the semolina balls. Boil for 20 minutes. Remove the cooked semolina balls from the water and set them aside in a separate bowl.
- Keep the pot with the stock for the cauliflower soup. Add the baked cauliflower into the pot. You will need to add some extra boiled water enough to cover the cauliflower. Boil for about 7 minutes until everything is soft. Then using a hand mixer, blend the soup until smooth.
- Grate the cheddar cheese and add most of the cheese to the soup. Return to a low heath and mix it in with a spoon. Save some cheese to the side to add later. Add in the semolina balls into the soup and mix.
- Serve the soup in a bowl with a drizzle of olive oil, grinded black pepper and some extra grated cheddar cheese on top.
It's creamy, cheesy, family-friendly, and perfect for cold days when all you want is a hot bowl of something good! As a working parent, it can sometimes be tough to balance everything. Serve with a roll and a salad. I'm not crazy about cauliflower but this soup is fantastic! You'd never even know it's cauliflower soup.
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