Soup With Cauliflower
Filip
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min
Ingredients
1 tbsp
Canola Oil
0.75
Carrot
0.25
Cauliflower
2 Clove
Garlic
1 tbsp
Lemon
0.5
Onion
1 tbsp
Parsley
50 grams
Pointed Cabbage
230 ml
Stock
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Prep
- Wash and cut your cauliflower and pointed cabbage so that they all are a similar size.
- Finely chop your carrot, garlic, onion and parsley.
- Cut and squeeze your lemon so you can use the juice later.
Heating Steps
- Heat canola oil in a pot and add carrot, garlic and onion, and fry at lower temperature for several minutes.
- Heat canola oil in a pot, add Cauliflower and fry for 10 minutes.Finally, add Pointed Cabbage and fry for 5 more minutes.
- Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
- Add lemon and mix.
Finishing Touches
- Use a blender to purée your soup to the desired consistency.
- Add Parsley on top.
