Cauliflower and Potato Puree Soup
⏳ Time
40 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
You can use canned cauliflower instead of fresh. In this case, the cooking time for the soup is reduced by 10–15 minutes. The puree soup can also be made with green cabbage. You need to clean, wash, and boil it; after 15–20 minutes, add the potatoes, cook them, and then prepare the soup as described above.
Ingredients
- Potato - 17.6 oz
- Cauliflower - 21.2 oz
- Milk - 2 glasses
- Butter - 3 spoons
- Salt - to taste
Step by Step guide
Step 1
Select 1/4 of the small florets of cauliflower for the garnish and cook them separately in salted water.
Step 2
Place the remaining cabbage and the peeled, rinsed potatoes, sliced into wedges, into a pot. Pour in 4 cups of water, add 2 teaspoons of salt, and bring to a boil. Cook for 25–30 minutes. Then, strain everything through a sieve and mix with hot milk.
Step 3
When serving, stir in cream or butter into the soup, mix well, and add the cooked cauliflower florets. Serve croutons on the side.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.