Looking for an easy and tasty lunch recipe that's packed with flavor and healthier ingredients? Look no further than this delicious cauliflower soup!
Looking for an easy and tasty lunch recipe that's packed with flavor and healthier ingredients? Look no further than this delicious cauliflower soup! Creamy, comforting, and oh-so-good for you, this soup is the perfect pick-me-up for any hard-working day. And if you love to exercise, it's a hearty meal that will give you the energy you need to power through your workouts.
But that's not all - cauliflower is also a superfood that's loaded with natural antioxidants, vitamins, and fiber. In fact, it's one of the best ways to prevent cancer and reduce the risk of recurrences. So why not add this delicious vegetable to your diet in any way you can, whether it's through soup or another dish?
To make this cauliflower soup even more delicious, try adding some spices or herbs like turmeric, cumin, or thyme. You can also experiment with different toppings like croutons, chopped herbs, or even a drizzle of olive oil. So why not give it a try and let us know what you think? We're sure you'll love the creamy texture, comforting flavor, and nutritious goodness of this delicious soup. Don't forget to share your comments and recipe creations with us in the comments section below!
I have already posted many soup recipes like Carrot Soup, Beetroot Soup and Pumpkin Soup for vegetarians.
Cauliflower Soup 2017-11-22 04:47:33
Prep Time: 00:10
Cook Time: 00:20
- 500g head cauliflower
- 250g potatoes
- 3 cups vegetable stock or water
- 2 tbsp cream
- to taste salt and pepper
- 1 tbsp olive oil
- 1 medium white onion
- 2, chopped garlic
- 1 bay leaf
- Chop the onion and garlic.
- Peel the potatoes and then cut into small chunks.
- Cut and then blanch the florets in hot water for 3 mins.
- Heat oil in a large saucepan over medium heat.
- Add onion, bay leaf and garlic, stir-fry until the onion has softened.
- Add Potatoes and cauliflower, cook, stirring continuously for 2 mins.
- Pour stock or water and season with salt and pepper.
- Cover and bring it to the boil then reduce to the simmer for 10 mins or until the veggies have cooked through.
- Remove the bayleaf and blend until smooth.
- Return to the pan over low heat, add cream, stirring, cook for 3 mins or until heated. Serve hot.
By Santhi Therese
The Indian Claypot