in Soup Recipes

Cauliflower soup

updated

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Ingredients for 4 servings:

  • 1 m.-large cauliflower
  • 1 celery
  • 1 large carrot(s)
  • 1 stalk(s) leek
  • 2 m.-large shallot(s)
  • 1 bunch of flat-leaf parsley
  • 1 ½ liters vegetable broth
  • 1 handful of seeds (pine, pumpkin, sunflower seeds)
  • 2 tbsp cream cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Low carb, low fat, quick, easy

Chop the vegetables and cook in a large pot with the vegetable broth until tender. Meanwhile, chop the parsley and toast the seeds in a dry pan. Purée the soup with an immersion blender. Stir in 1-2 tablespoons of cream cheese and season with salt and pepper. Garnish with the parsley and seeds.

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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.

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