Delicious vegetable soup for the whole family.
Ingredients
- 800 g cauliflower, cleaned, cut into florets
- 200 g potatoes, cubed
- 1.5 l water
- 1 bay leaf
- ½ tbs Vegeta or similar seasoning
- 25 g butter
- 80 g onions, chopped
- 200 g leeks, sliced
- 60 g celery stalks,sliced
- 2 tbs cream
- 100 g Roquefort
- ¼ tsp pepper
- 1 tbs fresh chives, chopped
Directions
- Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
- In hot butter over low heat sauté onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
- Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
- Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
- Serve sprinkled with chives.
- Tip: you can substitute cauliflower with broccoli.
- Little secret: gradually stir the cheese into the soup, so it melts slowly. Soup should not boil.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 390g | |
Recipe makes 6 servings | |
Calories 151 | |
Calories from Fat 85 | 56% |
Total Fat 9.66g | 12% |
Saturated Fat 6.0g | 24% |
Trans Fat 0.0g | |
Cholesterol 27mg | 9% |
Sodium 365mg | 15% |
Potassium 359mg | 10% |
Total Carbs 11.72g | 3% |
Dietary Fiber 2.7g | 9% |
Sugars 2.72g | 2% |
Protein 5.79g | 9% |
Advertisement
Advertisement