A warm and comforting cream soup, simple and nutritious, perfect for winter. Quick recipe for 2 people, garnished with Greek yogurt and mixed seeds; optionally add croutons, crispy chickpeas or caramelized onion.
Step 1 of 7: Cut the leek into rounds and the potatoes into chunks.
Step 2 of 7: Sauté the leek and potatoes in a drizzle of extra virgin olive oil.
Step 3 of 7: Add the cauliflower florets, season with salt and pepper, and add rosemary to taste.
Step 4 of 7: Cover with hot water or vegetable stock and cook until the vegetables are tender (about 15-20 minutes).
Step 5 of 7: Blend the vegetables until smooth and creamy.
Step 6 of 7: Add the milk and let it simmer over low heat for a couple of minutes.
Step 7 of 7: Serve and garnish with Greek yogurt, mixed seeds, rosemary and a drizzle of extra virgin olive oil. Optional: add croutons, crispy chickpeas or caramelized onion.
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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