Cauliflower Soup with Milk – No Cream or Bouillon Powder


Famous but Not Popular

Cauliflower soup is a famous dish in Finland. But it is somehow very unpopular. Both Juhani and his friends say that cauliflower soup is not very tasty.
When they say that, I feel like making a good cauliflower soup. I’m not on the side of cauliflower soup, but I just want to tell people that cauliflower soup is delicious.

No Bouillon, No Cream

I used to use consommé soup stock a lot in Japan because it was convenient. Actually, consommé soup stock is a Japanese original product.
When I first came to Finland, I couldn’t explain to Juhani, so I tried various pronunciations like “Consoooomme? Cooonsomme? “. It was no use, because it didn’t exist before the pronunciation.

In Finland, you can buy powdered bouillon for vegetables, chicken, pork, and beef. However, I didn’t like the taste of the soup stock very much, and if you use ready-made soup stock, the taste will always be similar. So, I try to cook without soup stock as much as possible.

We also don’t use fresh cream because we don’t have it always on hand. I added cheese to make it richer.

By the way, cauliflower soup can be made delicious with a few drops of soy sauce and a little miso. However, the taste will be Japanese-style. This time I wanted to pair it with bread, so I used sesame paste.


Cauliflower Soup with Milk – No Cream or Bouillon Powder

This is a rich cauliflower soup without cream bouillon powder. The key to the flavor is the sesame paste. You can make ti with ingredients you always have.
Prep Time0 mins
Cook Time30 mins
Servings4 people
  • cauliflower 200 g
  • onion 150 g
  • mushrooms (your choice) 100 g
  • water 400 g
  • milk 200 g
  • cheese 40 g
  • sesame paste 1 Tbsp
  • Ajinomoto 1 pinch
  • salt
Electronic scales
Measuring spoon
Cutting board
Frying pan
Hand blender
  • Cut cauliflower into small bunches.
  • Cut onion and mushrooms into thin slices.
  • Put water in a pot and place over medium heat.
  • When the water comes to a boil, add all the vegetables, cover, and boil for about 10 minutes until soft enough.
  • Turn off the heat and cool off slightly and then blend into a paste with a hand blender or mixer.
  • Add the milk, cheese, sesame paste, and ajinomoto and bring to a medium heat.
  • Check the taste and season with salt.
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