Cauliflower cream soup with homemade focaccia

Name: Cauliflower cream soup with homemade focaccia - Catrinel N.
Ingredients: For the cream soup you need: 1 cauliflower; 500 ml chicken broth; 100 ml water; 1 onion sliced julienne; 3 cloves of garlic; white pepper; 2 tablespoons sour cream; a handful of grated parmesan. For the focaccia: 1 egg; 8 tablespoons flour; 3 tablespoons yogurt; 1.5 tablespoons olive oil; sea salt; 1/2 teaspoon sugar; 1 teaspoon baking powder; 1 cube of butter; a little cumin; a little dried thyme; a little dried basil.

Soups - Cauliflower cream soup with homemade focaccia by Catrinel N. - Recipia

Recently, I made creamy cauliflower soup again and wanted to try something quick to go with it, so I chose homemade focaccia, the simple version I usually make when I don't feel like kneading or waiting for dough to rise. The recipe is straightforward, doesn't require much work, and the ingredients are almost always on hand. The soup is also suitable for fasting if you don't add sour cream and parmesan. The focaccia has a fluffy texture without the hassle of yeast. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40 minutes (soup and focaccia simultaneously) Servings: 4 Difficulty: easy Recipe type: quick dinner, family lunch Ingredients For the creamy soup: - 1 cauliflower (medium, florets) - 500 ml chicken broth (or water, if needed) - 100 ml water - 1 onion, julienned - 3 cloves of garlic, whole, with skins - 2 tablespoons sour cream - a handful of grated parmesan - white pepper, to taste For the focaccia: - 1 egg - 8 tablespoons flour - 3 tablespoons yogurt - 1.5 tablespoons olive oil - sea salt (to taste) - 1/2 teaspoon sugar - 1 teaspoon baking powder - 1 small cube of butter for greasing the pan - cumin (a pinch) - dried thyme (a pinch) - dried basil (a pinch) Instructions 1. Start with the soup. Sauté the julienned onion in olive oil over low heat. Let it cook for about 15 minutes, stirring occasionally. It shouldn't brown, just become soft. 2. Break the cauliflower into florets and add it to the softened onion. Pour in the chicken broth. If using a concentrated broth cube, skip adding salt. Cover with a lid and let it boil on high heat for about 18-20 minutes. 3. While the cauliflower is boiling, place the 3 cloves of garlic (whole, with skins) in a small tray or directly on the stove's grill. Roast them for about 15 minutes, until they soften. 4. After 20 minutes, remove the lid from the soup and let it simmer on low heat for another 15 minutes. Check that the cauliflower is soft. 5. Remove the roasted garlic from its skin and add the flesh directly into the soup. Add the sour cream and a pinch of white pepper. Blend everything with an immersion blender until the soup becomes smooth. If you prefer a thinner consistency, add 50-70 ml of water and mix. 6. Let the soup sit for 10 minutes before serving. It will thicken slightly as it rests. 7. For the focaccia, beat the egg with the yogurt. Add the flour, sugar, oil, baking powder, and salt. Mix quickly with a spoon or your hands. The dough will remain soft and sticky, which is normal. 8. Grease a larger pan with butter (including the sides). Place the dough in and spread it evenly with the back of a wet spoon to prevent sticking. 9. Sprinkle cumin, thyme, and basil on top. Cover the pan with aluminum foil or a lid and cook on low heat for 10 minutes. Do not lift the lid. 10. After 10 minutes, uncover and let the focaccia cook for another 3-4 minutes (or longer if you want it crispier on the bottom). 11. Cut the focaccia while it's warm and serve immediately alongside the creamy soup. 12. When serving, sprinkle grated parmesan over the soup. You can also drizzle a bit of olive oil if desired. Why I make this recipe often I make it quite often because it doesn't require special ingredients and is prepared without any hassle. The soup is filling, the focaccia is quick to make, doesn't require kneading or rising, and the combination works well for lunch or dinner. Tips and Variations Tips - For the soup, it turns out best if you don't rush the onion while sautéing. Low heat and patience are key. - If using a broth cube, check the salt at the end; usually, you won't need to add more. - The focaccia shouldn't be browned too much, just enough to form a light crust underneath. Substitutions - Chicken broth can be replaced with vegetable broth for a fasting version. - Sour cream can be omitted or replaced with plant-based sour cream. - Parmesan can be skipped for a vegan version. - For the focaccia, you can use soy yogurt. Variations - You can add fresh herbs to the soup at the end if you have any. - Focaccia can also include sesame or sunflower seeds if you don't have cumin. Serving Ideas - The soup is served hot, with the focaccia cut into large pieces. - Parmesan is added just before serving, so it melts slightly. - A few drizzles of olive oil over the soup or on a slice of focaccia pair well. Frequently Asked Questions 1. Can I make the soup without a blender? It's harder to achieve a smooth texture without a blender, but you can try using a whisk or a potato masher. 2. Can focaccia be baked in the oven? You can use a small tray lined with parchment paper and bake it at 180°C for about 20 minutes. However, the basic recipe is for the pan, which is quicker. 3. What should I do if the soup turns out too thick? Add warm water or hot broth and blend again, a little at a time. 4. Can I keep the soup from one day to the next? Yes, it keeps well in the fridge, covered, for up to 2 days, but the focaccia is best eaten on the day it's made. 5. Can focaccia be made without eggs? Without eggs, it will turn out denser, almost like a flatbread, but it can still be done, especially for a fasting version. Nutritional Values Estimated for one serving (soup + focaccia): approximately 320-350 kcal, of which carbohydrates 38 g, protein 12 g, fat 14 g. Values may vary depending on sour cream, parmesan, and portion sizes. The soup has fewer calories if you skip the sour cream and parmesan. Storage and Reheating The soup can be kept in the fridge for up to 2 days in a covered container. It can be reheated on low heat or in the microwave. The focaccia dries out quickly, so it's best consumed immediately. If you have leftovers, you can put it in a toaster or quickly heat it in a pan.

Cauliflower cream soup with homemade focaccia

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