John Myers
Cauliflower Soup with Meatballs
The perfect cauliflower soup with meatballs recipe with a picture and simple step-by-step instructions.
- 1 Cauliflower fresh
- 2 tsp Ginger powder
- 2 tsp Nutmeg
- Salt
- Pepper
- 700 g Water
- 2 tsp Vegetable broth powder
- 500 g Mixed minced meat
- 95 g Fresh leek
- 200 g Cream
- 1 tbsp Parsley
- Put the water and vegetable stock powder in a saucepan.
- Chop the cauliflower very small
- Add to the pot and cook in it until cooked.
- Knead the mince with the ginger.
- Season to taste with salt and pepper.
- Shape into small meatballs and place in the fridge.
- Halve the leek lengthways and cut into small pieces.
- Set aside.
- Remove the pot from the stove.
- 1 Remove the ladle of cauliflower and set aside.
- Puree with cream and nutmeg
- Put the soup back on the stove and stir in the parsley
- Put the leek, meatballs and the cauliflower that you set aside in the saucepan.
- Now add a lot of salt and pepper.
- Let simmer until the meatballs are done.
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