Cream of cauliflower soup

Cream of cauliflower soup

Here is a recipe for a creamy soup made with seasonal vegetables. 🍵 Cauliflower and leeks are low in calories. 🥦

45 minutes

Recipe for 4 people

Entrée

🥦 Ingredients:

✔️ 5 clementines

✔️ 1 cauliflower

✔️ 4 small leeks

✔️ 3 cloves of garlic

✔️ 1 tablespoon cumin or fennel seeds

✔️ Olive oil

✔️ 2 tablespoons of vegetable cream

✔️Salt

✔️ Black pepper

👨‍🍳 Preparation:

1. Wash and slice the leeks.
2. Sauté the leeks for 10 minutes, covered, with a drizzle of olive oil and garlic.
3. Wash the cauliflower and remove the thick outer leaves. Tear off the tender leaves by hand. Cut the cauliflower to keep all the branches.
4. Place the cauliflower in a pot and cover with cold water without submerging it completely. Add 1 level tablespoon of cumin or fennel seeds.
5. Bring to a boil and add the cooked leeks and garlic. Cover and cook for about 20 minutes.
6. Season with salt and pepper to taste. Blend the mixture until smooth and creamy. Add the plant-based cream.

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