John Myers
Contents
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Ingredients
- 500 g Chopped up frozen cauliflower
- 1 small Onion
- 1 tbsp Rapeseed oil
- 500 ml Vegetable broth, instant
- 200 ml Cream 30% fat
- Salt and pepper
- 4 tsp Chive rings
Instructions
- Put the cauliflower in a colander, let it thaw, rinse with water and drain, peel the onion and cut into small pieces. Heat the oil in a saucepan and let the vegetables sauté briefly. Pour in the vegetable stock and let everything simmer for about 15-20 minutes over low heat, then add the cream.
- Finely puree the soup with a blender. Season the cauliflower cream soup with salt and pepper. Spread the soup on plates and serve sprinkled with chives.
Nutrition
Serving: 100gCalories: 213kcalCarbohydrates: 8.7gProtein: 10.3gFat: 15.3g
