Cauliflower Soup with Parsley Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g cauliflower
- 350 g potato (s)
- 1 small onion (s)
- 9 tablespoon rapeseed oil
- 1.3 liters vegetable stock
- 1 bunch parsley, smooth
- 1 teaspoon lemon juice
- 100 ml cream
- 2 tablespoon pine nuts or sunflower seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes, as well as the onion. Cut the cauliflower into small florets.
- Sweat the onion in 1 tablespoon of oil. Add cauliflower and potatoes. Pour the vegetable stock and cook over medium heat. Take out a few cauliflower florets and set them aside. Pour off the stock and collect it. Puree the rest with the hand blender. If the soup seems a bit too thick, you can add a little more of the cooking liquid. Add the cream and season with salt and pepper.
- Roast pine or sunflower seeds.
- Pluck the parsley leaves from the stems and puree with lemon and the remaining rapeseed oil. Season to taste with salt and pepper.
- Pour the soup into the plates, add the cauliflower florets, drizzle with parsley oil and sprinkle with the seeds.
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