Creamy vegetable soup Recipe
Delicious vegetable soup for the whole family.
Ingredients
- 800 g cauliflower, cleaned, cut into florets
- 200 g potatoes, cubed
- 1.5 l water
- 1 bay leaf
- ½ tbs Vegeta or similar seasoning
- 25 g butter
- 80 g onions, chopped
- 200 g leeks, sliced
- 60 g celery stalks,sliced
- 2 tbs cream
- 100 g Roquefort
- ¼ tsp pepper
- 1 tbs fresh chives, chopped
Directions
- Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
- In hot butter over low heat sauté onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
- Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
- Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
- Serve sprinkled with chives.
- Tip: you can substitute cauliflower with broccoli.
- Little secret: gradually stir the cheese into the soup, so it melts slowly. Soup should not boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 85 | 56% |
| Total Fat 9.66g | 12% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 365mg | 15% |
| Potassium 359mg | 10% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.72g | 2% |
| Protein 5.79g | 9% |
