Cauliflower Butternut Cream Soup
Julek
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
30 min

Ingredients

2 slice
Bread
70 grams
Butternut Squash
0.5
Carrot
0.25
Cauliflower
0.75 tsp
Chili Powder
2 Clove
Garlic
1 tbsp
Lemon
1 tbsp
Olive Oil
1 tbsp
Parsley
0.5 tsp
Rosemary
220 ml
Stock
1 tsp
Thyme

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Prep

  1. Peel and cut your butternut squash so that they all have a similar size and shape.
  2. Wash and cut your cauliflower so that they all are a similar size.
  3. Slice your bread into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your carrot, garlic and parsley.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add carrot and garlic, chili powder, rosemary and thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Butternut Squash and fry for 5 minutes.Finally, add Cauliflower and fry for 15 more minutes.
  3. 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.
  4. Add lemon and mix.
  5. Toast bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Bread and Parsley on top.