John Myers
Contents
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Ingredients
- 1 head Cauliflower
- 500 g Celery
- 200 g Carrots
- 4 Pc. Onion
- 4 Pc. Garlic cloves chopped
- 2 tbsp Dried lovage
- 0,5 tbsp Thai chilli powder
- 0,25 tsp Mild curry powder
- 2,5 liter Vegetable stock or water
- Salt
- Pepper
- Rapeseed oil
Instructions
- Wash the carfiol, celery and carrots well. Then peel the celery and carrots roughly cut together. Divide the cauliflower into large florets. Peel the onion and chop it roughly as well.
- Heat the rapeseed oil in a saucepan and briefly sweat the vegetables together with onions and garlic. Add herbs and spices and roast briefly. Deglaze immediately with the vegetable stock and cook for 15-20 minutes.
- When the vegetables are soft after 20 minutes, mix with the puree stick and enjoy!
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 7.3gProtein: 1gFat: 0.3g
