Soup With Cauliflower
Filip
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

1 tbsp
Canola Oil
0.75
Carrot
0.25
Cauliflower
2 Clove
Garlic
1 tbsp
Lemon
0.5
Onion
1 tbsp
Parsley
50 grams
Pointed Cabbage
230 ml
Stock

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Prep

  1. Wash and cut your cauliflower and pointed cabbage so that they all are a similar size.
  2. Finely chop your carrot, garlic, onion and parsley.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat canola oil in a pot and add carrot, garlic and onion, and fry at lower temperature for several minutes.
  2. Heat canola oil in a pot, add Cauliflower and fry for 10 minutes.Finally, add Pointed Cabbage and fry for 5 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.

Finishing Touches

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