Quick Cauliflower Soup

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Fill a large, wide saucepan with salted water and heat it up. Pick the cauliflower in florets. Pick very small, small and slightly larger pieces. Also like to cut a few of the stems of the florets into small pieces. Put the pieces in the salted water. The cauliflower must be completely covered with water.
When the cauliflower is soft (not disintegrated), heat some oil in a small pan. Then fry 2 - 3 tablespoons of flour in it. The roux should be runny, but not too runny. When the roux is a little browned, the mixture is added to the soup pot. Mix well.
Then the grained vegetable broth, a lot of Maggi (depending on your taste) and spices, also here depending on your taste (I always use pepper, salt and paprika) are added to the soup. Again, stir everything well.
Finally, 2 - 3 eggs are added. If you have a fine egg prick, first put the eggs in a cup and whisk with a fork and then add sip by sip to the soup, stirring constantly. If the egg is coarse, stir the eggs straight into the soup. Boil everything up. Of course you can also taste it here.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.