in Soup Recipes

Zucchini – Cauliflower – Cream Soup

updated

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Ingredients for 4 servings:

  • 1 small head of cauliflower
  • 1 m.-large zucchini
  • 1 onion(s)
  • 1 garlic clove(s)
  • 500 ml vegetable stock and some milk
  • 200 g cream cheese (chili or paprika)
  • n. B. Pfeffer
  • herbal salt
  • Paprika powder
  • chili flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cream cheese

Wash and trim the cauliflower, divide it into florets, and cook it in the vegetable broth with a splash of milk. After about 5 minutes of cooking, add the cleaned and finely chopped zucchini, the finely diced onion, and the pressed or finely chopped garlic clove. Continue cooking. After about another 5 minutes, stir in the cream cheese (with chili or paprika flavor). Remove the soup from the heat and puree it with a hand blender. Season to taste with herb salt, pepper, and perhaps paprika or chili, and let it simmer for another 5 minutes.

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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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