AI: end result may differ
Ingredients
1
bay leaf
.......................................................................
To taste
cauliflower
.......................................................................
125g125g chicken broth cubes
.......................................................................
cube
dried thyme
.......................................................................
To taste
fresh chives
.......................................................................
To taste
garlic
.......................................................................
⅕ clove
olive oil
.......................................................................
3 Tsp3 Tsp onion
.......................................................................
small
pepper
.......................................................................
To taste
potatoes
.......................................................................
75g75g salt
.......................................................................
To taste
water
.......................................................................
750ml750ml whipcream
.......................................................................
6 Tsp6 Tsp
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Creamy Cauliflower and Potato Soup
35 minutes
••Steps
Finely chop the onion. Cut the cauliflower into florets, peel the potatoes, and cut them into cubes. Finely chop the chives.
Heat the olive oil in a large soup pot and gently sauté the onion until soft. Squeeze in the garlic and add the cauliflower, potatoes, dried thyme, and bay leaf; cook briefly.
Add the water and crumble in the chicken stock cube. Bring to a boil, then simmer gently until the potatoes and cauliflower are tender.
Remove the bay leaf from the pot and blend the soup until smooth with a hand blender. Stir in the heavy cream and season with pepper.
Warm the soup through briefly and serve in bowls. Sprinkle with the chives.
