John Myers
Soups: Spicy Cauliflower Cream Soup with Carrots and Cabanossi
The perfect soups: spicy cauliflower cream soup with carrots and cabanossi recipe with a picture and simple step-by-step instructions.
Spices:
- 1 bunch Soup vegetables: carrots, celery, leeks
- 1 size Onion
- 1 Clove of garlic
- 125 g Cabanossi
- 1 tbsp Oil
- 2 l Vegetable broth hot
- 200 g Processed cheese with herbs
- 3 tbsp 8-Kräuter-Mischung tiefgefroren
- Salt
- Colorful pepper from the mill
- 1 pinch Nutmeg
- 1 pinch Cayenne pepper
- Clean and wash the cauliflower and soup vegetables. Divide the cauliflower into florets, slice the carrots, cut the leek into rings and dice the celery. Cut the cabanossi into slices. Put the oil in a large saucepan and fry the Cabanossi for about 3-4 minutes. Remove and set aside.
- Sauté the onions and leeks in the fat, add the garlic after about 2 minutes. Continue to simmer until the onion cubes are translucent. Pour in the hot vegetable stock and bring to the boil, then add the cauliflower, carrots and celery. Cook on medium heat for about 10 minutes.
- Put the cheese in the saucepan and heat while stirring. Season the soup with the spices and puree. Finally add the Cabanossi and the herb mixture and let it steep for a moment.
- Arrange and serve the soup. I had set aside a few more cauliflower florets, carrot and cabanossi slices for garnish. Looks a bit more attractive, because the eyes are known to eat with them. Bon appetit and have fun cooking at home.
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