This easy cauliflower soup is a simple yet comforting dish, perfect for lunch or a light dinner. Using the Panasonic 3-in-1 Black Convection Microwave Oven NN-CT56MBQPQ , you can quickly cook your vegetables and blend them into a velvety smooth soup. Toasted cashews add a nutty richness, while fresh thyme and a hint of fennel create a depth of flavour. Drizzle with chilli crisp oil for a bit of heat or keep it mild – the choice is yours. Enjoy this wholesome bowl of goodness in under 30 minutes.
In collaboration with Panasonic Australia
Microwave Creamy Cauliflower Soup
500g cauliflower, cut into small florets
half a small fennel bulb (about 100g), trimmed and thinly sliced
1 small onion, thinly sliced
150g toasted cashews
1 tbsp fresh thyme leaves
1 bay leaf
2 tsp sea salt
⅛ tsp ground white pepper
1 x chicken stock cube, crushed or sliced
2 cups (500ml) milk
2 cups (500ml) water
chilli crisp oil (try my easy microwave version or store-bought) to serve.
- To prepare your soup, begin by placing the cauliflower florets, sliced fennel, onion, toasted cashews, fresh thyme leaves, bay leaf, sea salt, ground white pepper, and the crushed chicken stock cube into a large microwave-safe bowl. Pour over the milk and water. If the vegetables are not mostly submerged, add more milk or water until they are well covered.
- Place the bowl in the microwave and cover it with a plate to avoid splatters. Set the microwave to high (1000W) and cook for 10 minutes. Check if the vegetables are tender by piercing them with a fork. If they are not soft enough, replace the plate and microwave for an additional 5 minutes. Repeat this process until the vegetables are completely tender. Be cautious not to microwave for more than 5-minute increments at a time, as the milk can overboil and cause a mess.
- Once the vegetables are tender, carefully remove the bowl from the microwave using oven mitts, as it will be hot. Remove and discard the bay leaf. Using a slotted spoon, scoop out half of the vegetables and transfer them into a food processor. Add approximately half of the cooking liquid (milk mixture). Allow the mixture to cool for 5-10 minutes before blending to prevent the hot liquid from causing the blender lid to pop open.
- Blend the mixture until it reaches a smooth consistency. Check the texture of your soup and, if your blender capacity allows, add the remaining vegetables and an additional ½ to 1 cup of the milk cooking liquid. Adjust the amount of liquid based on your preferred soup thickness. Blend until everything is smooth and creamy.
- To serve, divide the soup among serving bowls. Drizzle each bowl with chilli crisp oil to add some heat and extra flavour. Enjoy immediately for a comforting and creamy meal.
- Notes: This recipe was made using the Panasonic 3-in-1 Black Convection Microwave Oven NN-CT56MBQPQ. Microwave Wattage: Cooking times may vary depending on your microwave’s wattage. Adjust the times if your microwave differs from the settings mentioned. Cooking the Soup : Allowing the soup to cool for a few minutes before blending helps prevent any safety hazards from the steam pressure in the blender.
We have collaborated with Panasonic to produce this content and may get compensation from content. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.
