Cozy cauliflower soup days (Print Version)
# Ingredients:
01 -
Handful of fresh parsley, chopped for serving.
02 -
Pinch of nutmeg, ground.
03 -
A dash of freshly cracked black pepper.
04 -
Pinch of sea salt.
05 -
1 tablespoon apple cider vinegar.
06 -
1 tablespoon all-purpose flour.
07 -
200g organic sour cream.
08 -
1.2 liters veggie broth.
09 -
2 tablespoons unsalted butter.
10 -
1 garlic clove.
11 -
Half a stick of leek.
12 -
5 small waxy potatoes.
13 -
2 fresh carrots.
14 -
1 whole head of cauliflower.
# Instructions:
01 -
Mix the sour cream and flour with some soup to smooth it out. Stir that into the pot and season with apple cider vinegar, pepper, nutmeg, and salt to your liking.
02 -
Pour in the veggie broth. Let it simmer for 15 minutes, then toss in those cauliflower florets. Cook for another 5 to 7 minutes till everything's nice and tender.
03 -
Melt up some butter in your pot, then add potatoes, carrots, leek, and minced garlic. Sauté for a few minutes so the flavors mingle.
04 -
First, peel your potatoes and carrots. Dice them up along with the leek. Break the cauliflower into bite-sized pieces and chop the garlic really small.
# Notes:
01 -
Stir in the flour-sour cream mix till it's smooth—no clumps.
02 -
Top with fresh parsley when serving.