Cauliflower is a nutritious herbaceous plant from the cruciferous family. This family also includes broccoli, Brussels sprouts, kale and cabbage. It is rich in vitamins C, A, E and K, as well as many minerals and antioxidants. Creamy cauliflower soup is one of the ideas of how to use this superb vegetable, and maybe 'prank' it on those who normally don't like it.
Allergens: soy | Preparation time: 35 min | Portions: 3 | Complexity: easy
Ingredients
1 cauliflower
2 pieces of garlic
1 small potato
0,7 L water
1 tsp salt
1 tsp oil
200 ml soy cooking cream
pinch of pepper
pinch of ground ginger
pinch of ground nutmeg
optional sprinkle: pepitas and pumpkin seed oil
Preparation
Peel and wash the potato and cut it into cubes. Clean the cauliflower and tear it into florets. Peel the garlic and chop it finely.
Heat oil in a pot and add garlic. Fry it for 2 minutes on medium heat.
Add potato and cauliflower. Simmer for 2 minutes.
Pour in the water, add salt and let it cook for 20 minutes or until the potatoes and cauliflower they soften so that they can be pierced with a fork.
Remove from heat and mix completely with an immersion blender.
Return to the fire, add cooking cream and spices. Mix with a whisk to combine.
When it boils, cook for another 5 minutes. Remove from heat and serve with pepitas or pieces of toasted bread.
Notes
Any other vegetable cooking cream can be used instead of soy cream.
