Cream Of Cauliflower Soup with Meatballs and Broccoli
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 500 g cauliflower
- 500 g broccoli
- 1 medium onion (s)
- 3 sausages, fresh, light, not pre-brewed
- 100 g processed cheese
- 0.25 ¼ bunch chives
- salt and pepper
- curry
- 1 tablespoon oil
- 1 liter broth
Print Recipe
Pin Recipe Instructions
- Dice onions and fry in oil.
- Peel and chop the potatoes, chop the cauliflower. Add both and bring to the boil together with the broth. Possibly add milk.
- Pluck broccoli into small florets, cook briefly until firm to the bite in salted water and rinse with cold water.
- Press small dumplings out of the sausages and cook them in water
- Puree the potatoes and cauliflower in the broth with the hand blender. Stir in cheese and let it melt. Season to taste with salt, pepper and curry.
- Add meatballs and broccoli florets to the soup and let it steep for a moment. Cut the chives into small rings and sprinkle over the soup.
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