John Myers
Cauliflower and Potato Cream Soup
The perfect cauliflower and potato cream soup recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower fresh
- 450 g Potato
- 50 g Carrot
- 2 liter Meatsoup
- 200 ml Cream
- Clean the cauliflower and cut into florets
- Peel the potatoes and carrot, cut into bite-sized pieces
- Bring the potatoes and carrots to the boil in the meat stock and simmer for 15 minutes. After 15 minutes add the cauliflower florets and simmer for another 10 minutes.
- Now the all-purpose shredder, also known as a hand blender, is used, so if you want chunky things in your soup – save the vegetable pieces beforehand and put them aside – everything else is destroyed, mix in the cream, fill into cups and either spoon or drink – good hunger and warm
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