Smoky Cauliflower, Leek and Millet Cream Soup with Brown Butter Capers
An original, elegant creamy soup where cauliflower and leek are roasted until golden, then blended with cooked millet for a velvety texture. It is finished with brown butter, crisp capers, lemon and chives for a salty, fresh contrast.
Ingredients
- 700 g cauliflower florets (cut en trozos medium)
- 250 g leek (solo the parte blanca and verde claro, sliced)
- 80 g millet (enjuagado)
- 120 g yellow onion (chopped)
- 12 g garlic (pelado)
- 900 ml vegetable broth (hot)
- 120 ml heavy cream (for aportar cremosidad)
- 45 g unsalted butter (divided)
- 30 ml olive oil (more a poco for servir if desired)
- 25 g capers (escurridas and secadas)
- 1 unit lemon (zest fina and 20 ml/1 tbsp + 1 tsp of zumo)
- 3 g smoked paprika (dulce)
- 2 g fresh thyme (solo the leaves)
- 10 g fresh chives (chopped fino)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower, leek, onion, and garlic on a large baking tray. Add 2 tablespoons / 30 ml olive oil, smoked paprika, thyme, 1/2 teaspoon salt, and black pepper. Toss well to coat everything evenly.
- 2
Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is browned on the edges and the leek is tender.
- 3
While the vegetables roast, place the millet in a small saucepan with 240 ml / 1 cup of the vegetable broth. Bring to a boil, reduce the heat, and cook covered for 15 minutes, until the liquid is absorbed and the millet is tender.
- 4
Transfer the roasted vegetables to a large pot. Add the cooked millet and the remaining vegetable broth. Cook for 5 minutes over medium heat so the flavors come together.
- 5
Blend the soup until completely smooth. Stir in the heavy cream, lemon zest, and lemon juice. Adjust with the remaining salt if needed and warm for 2 more minutes without bringing it to a strong boil.
- 6
In a small skillet, melt the butter over medium heat until it turns hazelnut-brown and smells nutty, about 2 to 3 minutes. Add the well-dried capers and cook for 1 minute until they open slightly and become crisp. Remove from the heat.
- 7
Serve the soup hot in bowls. Spoon the brown butter and capers over the top and finish with fresh chives. Add a few extra drops of olive oil before serving if desired.
Chef tips
Drying the capers very well prevents splattering and helps them crisp up. For an even silkier texture, strain the soup after blending.
Substitutions
You can substitute the millet with the same amount of cooked white rice. The cream can be replaced with plant-based cream for a dairy-free version, and the butter with olive oil for a different finish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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