Cheesy Cauliflower Soup with Semolina Balls
Cheesy Cauliflower Soup with Semolina Balls

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cheesy cauliflower soup with semolina balls. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheesy Cauliflower Soup with Semolina Balls is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Cheesy Cauliflower Soup with Semolina Balls is something which I have loved my whole life. They are fine and they look fantastic.

Pour in chicken broth, stir, and reduce the heat to simmer. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. How to Make Cauliflower Cheese Soup.

To get started with this recipe, we must first prepare a few components. You can cook cheesy cauliflower soup with semolina balls using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Cauliflower Soup with Semolina Balls:
  1. Take 50 grams butter
  2. Get 1 egg
  3. Make ready 100 grams semolina
  4. Get 100 grams grated parmesan
  5. Make ready 1 large cauliflower
  6. Get 2 vegetable stocks
  7. Make ready 100 grams Cheddar cheese
  8. Take 1 teaspoon cumin seeds
  9. Get Olive oil
  10. Prepare Salt
  11. Get Pepper

Top it with bacon to really put it over the top! Stir in the cream, milk, carrot, bay leaves and garlic powder. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese.

Steps to make Cheesy Cauliflower Soup with Semolina Balls:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the soup in a bowl with a drizzle of olive oil, grinded black pepper and some extra grated cheddar cheese on top.

In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove. Cheesy Cauliflower Soup is low carb and gluten free. It's perfectly suitable for those following a keto diet as well.

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