Creamy Cauliflower Soup
A simple and quick soup that is ideal as a starter or light main course, renowned for its creamy consistency.
- 30 minutes
- 4 servings
- Main course
- vegetarian
- gluten-free
- aids digestion
- cell-protective
Ingredients
- 1 piece Cauliflower
- 100 g Onion
- 100 g Potato
- 3 g Butter
- 700 g Vegetable broth
- 100 g Heavy cream
Instructions
- Clean the cauliflower, setting aside ¼ of the florets. Peel and cube the onion and potato.
- Heat half of the butter, sauté the onions until translucent, then briefly sauté the cauliflower and potatoes.
- Deglaze with vegetable broth and let simmer for 20 minutes. Sauté the remaining cauliflower florets in the rest of the butter.
- Puree the soup, add cream, and season to taste. Garnish with sautéed cauliflower and chives.
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