Zucchini and Cauliflower Purée Soup
Soups • European
Description
Zucchini and Cauliflower Purée Soup
Ingredients
- Courgette 10 oz
- Cauliflower 15 oz
- Tomatoes ½ pieces
- Onion ½ heads
- Carrot 5 oz
- Potato 1 piece
- Salt to taste
- Olive Oil 2 spoons
- Hard Cheese to taste
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Rinse the cauliflower well, break it into smaller florets (to cook faster), place it in a pot, add salt, and boil for about 15-20 minutes.
Step 2
In the meantime, peel the zucchini, potato, and onion (I had grated carrot stored in the freezer). Cut them into fairly small pieces.
Step 3
After the cabbage has cooked, add all the other chopped vegetables to the water. Cook for another 20 minutes or so, until the potatoes are tender.
Step 4
Remove from heat, add olive oil, and blend everything with an immersion blender. Then add the cream and puree the soup until smooth. Before serving, garnish with cheese and croutons. Enjoy your meal!
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