Cauliflower soup - by the way, I'm not a fan of cauliflower or broccoli, but I like to eat stews this way because the flavors of these vegetables are not that strong.
Cauliflower soup - Ana Vuletić - Recipes and Cookbook online
Cauliflower soup - by the way, I'm not a fan of cauliflower, and I'm not a fan of broccoli either, but I like to eat soup this way because the flavors of this vegetable are not that strong.
- 0,5 heads of cauliflower (separated flowers without roots)
- 1 piece of carrot (finely chopped)
- 2 pieces of white potatoes (cut into quarters)
- 1 onion (finely chopped)
- 1 clove of garlic (finely chopped)
- 100 ml sour cream for cooking
- parsley
- basil
- conceal
- beaver
- so
- olive oil
- nana
- Finely chop the onion and garlic. Pour a little olive oil into the soup pot and first put the onion, when it starts to soften and get colored, add the garlic.
- Fry until the onion turns golden. Add peeled and diced carrots to the onion. Fry by stirring a couple of times and then pour water (about 200ml - it should cover all the vegetables you put in, but not too much).
- Peel the potatoes and cut them into quarters, if the potatoes are bigger then you can also cut them into smaller ones. Put in the water with the rest. Add parsley and basil and mint.
- Cook for about 10 minutes and then add the cauliflower florets. Cook for about 10 more minutes until the cauliflower is tender.
- Add pepper and salt to taste.
- Strain, leaving the water in which the vegetables were cooked.
- Put the strained vegetables in a blender and mix until you get a mush.
- Return the strained water and blended vegetables to the pot and stir. Taste if you need to add more spices.
- Pour about 100ml of cooking cream. Depending on whether you like a stronger or weaker taste, determine the quantity. More cream will mean a weaker taste of the cauliflower, less cream will make it stronger.
- Stir until it boils and turn off the stove.
- Garnish with fresh parsley leaves or coriander and serve warm.
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