Potato soup with cauliflower - Potato and cauliflower soup
Recipe for a creamy potato and cauliflower soup.
Servings 4 people
Calories 364kcal
Ingredients
- 800 g potatoes
- 600 g cauliflower
- 1 onion, roughly chopped
- 2 cloves garlic, finely chopped
- 600 ml stock, chicken or vegetable
- 200 ml cream - cooking cream or whipping cream (38% fat)
- 25 g butter
- 1/2 lemon, the juice
- Salt and pepper
- Optional: bacon and fresh herbs for the top
Instructions
- Peel the potatoes, cut them into smaller pieces and rinse them in plenty of cold water.
- Divide the cauliflower into small florets and rinse them thoroughly.
- Melt the butter and sweat the onion, garlic, cauliflower and potatoes for just under 5 minutes, - they should not take on any colour.
- Pour in the stock and let the soup simmer gently for 20 min, or until the vegetables are tender.
- Add the cream and blend the soup until smooth, then season to taste with lemon juice, salt and pepper.
- Serve the soup topped with finely chopped fresh herbs, bacon or roasted chickpeas.
Nutrition
Calories: 364kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 836mg | Potassium: 1561mg | Fiber: 8g | Sugar: 9g | Vitamin A: 440IU | Vitamin C: 121mg | Calcium: 152mg | Iron: 3mg