Cream Soup With Potatoes
ribbontea
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 2
25 min

Ingredients

80 grams
Cabbage
60 ml
Canned Tomatoes
1.5
Carrot
0.5
Cauliflower
1.5 tsp
Chili Powder
4 tbsp
Flax Seeds
2 tbsp
Olive Oil
1
Onion
100 grams
Peas
2
Pickles
100 grams
Potatoes
380 ml
Stock
4 grams
Thyme
1
Tomatoes

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your cabbage, cauliflower and tomatoes so that they all have a similar size and shape.
  3. Finely chop your carrot and onion.

Heating Steps

  1. Heat olive oil in a pot and add carrot and onion, chili powder and thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Cabbage, Cauliflower and Potatoes and fry for 10 minutes.Finally, add Peas and Tomatoes and fry for 5 more minutes.
  3. Add canned tomatoes and mix.
  4. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Flax Seeds and Pickles on top.