in Soup Recipes

Cauliflower and carrot soup

updated

Spread the love

Ingredients for 3 servings:

  • 1 small cauliflower
  • 2 large carrots
  • 2 large potatoes
  • 2 tbsp rapeseed oil
  • 1 liter vegetable broth
  • some salt and pepper
  • Sugar
  • nutmeg
  • Parsley
  • Cream, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the cauliflower and divide it into small florets, wash it, and drain. Peel the carrots and potatoes and cut them into small pieces. Sauté the carrots and potatoes in oil. Add the cauliflower and pour in the vegetable stock. Bring to a boil and cook until tender. Purée the soup and season with salt, pepper, sugar, nutmeg, and parsley. If you like, you can add a dollop of cream to the plate when serving, but this will no longer be vegan.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pretzel burger buns

Vegetable muffins