RECIPE BY Jessica | Chef & Author

A creamy and simple vegetarian soup with wonderful flavor!

Amount

servings

Ingredients list

700 g cauliflower
600 g potatoes
100 g leek
1 l water
30 g butter
2 cloves garlic
2 tbsp olive oil extra virgin
chives to taste
salt to taste
pepper to taste

Difficulty: easy

Cost: low

Calories: 234kcal

Prep: 10

Cook: 30

Total: 40

Difficulty: easy

Cost: low

Calories: 234kcal

Prep: 10

Cook: 30

Total: 40

Directions

First, peel the leek and cut into fine slices. Peel the potatoes as well, wash them and cut them into small cubes. Wash the cauliflower and separate the florets from the stalk. Peel and finely chop the garlic.
Heat the butter together with the olive oil in a high pot and sauté the garlic in it. Then add the leeks, potatoes and cauliflower and sauté gently over medium heat for a few minutes.
Deglaze with the water and simmer for 10 minutes. Stir occasionally during this process. Then season with salt and pepper and simmer on low heat for another 20 minutes with the lid closed.
Then finely puree the soup with a hand blender.
Finally, pour the soup into deep plates or bowls and garnish with finely chopped chives.
Buon appetito!

Calories: 234kcal (12%)Carbohydrates: 39g (13%)Protein: 7g (14%)Fat: 7g (11%)Saturated fatty acids: 4g (20%)Trans fatty acids: 1gCholesterol: 16mg (5%)