Soups & creams
Cauliflower cream soup
White and silky cauliflower cream with a touch of cured cheese.
VegetarianGluten-free
Ingredients
- 700 g cauliflower florets
- 1 onion, quartered
- 1 small potato, in chunks
- 500 g vegetable stock
- 100 g milk
- 50 g grated cured cheese
- 25 g extra virgin olive oil
- Nutmeg, salt and pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/spoon speed.
- Add the cauliflower, the potato, the stock and the nutmeg.
- Set 18 min/100°C/speed 1.
- Add the milk and the cheese and blend 1 min/speed 5-10 progressively.
- Season and adjust the salt.
- Serve hot with a little cheese and pepper on top.
Tips
- Steaming the cauliflower in the Varoma reduces its strong smell.
- For a vegan version use plant-based drink and nutritional yeast.
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