Cauliflower soup

Cauliflower soup

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This cauliflower soup is a quick, easy, and comforting winter dish.

The ingredient of Cauliflower soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 1 head (1.3kg) cauliflower, cut into florets
  5. 500g sebago potatoes, peeled, chopped
  6. 1 litre Massel chicken style liquid stock (see notes)
  7. 1/2 cup pure cream

The instruction how to make Cauliflower soup

  1. str_replace('ufeff','',Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.)
  2. str_replace('ufeff','',Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.)
  3. str_replace('ufeff','',Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.)

Nutritions of Cauliflower soup

fatContent: 333.883 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: 32 milligrams cholesterol

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