Recipe: Cauliflower puree soup step by step with pictures | Handy.Recipes

Cauliflower puree soup

Cooked Cauliflower Puree Soup

Time to cook: 50 minutes

Total Servings: 5

Nutritional Value

This soup combines different textures- tender puree soup and crunchy peanut-butter rings for an unforgettable soup

Author of the recipe

Ingredients for cauliflower puree soup:


  • Potatoes - 400 g
  • Cauliflower - 300 g
  • Cream (10%) - 200 ml
  • Salt (To taste)
  • White pepper - 1/2 teaspoon
  • Nutmeg - 1/3 teaspoon
  • Onions - 2 pcs
  • Wheat flour / Flour - 100 g
  • Sweet paprika - 1/2 teaspoon
  • Breadcrumbs / Breadcrumbs - 250 g
  • Peanuts - 60 g
  • Vegetable oil - 60 ml

How to cook cauliflower puree soup step by step with photos


Boil the potatoes until soft, salt the water, add a bay leaf for flavor (take it out later)!)

Pinch the cauliflower into florets and boil them

Puree the potatoes and cabbage, add potato broth to get the consistency of sour cream

Add cream, salt, nutmeg and pepper, boil it down a bit

Cut onion into rings

Mix flour, paprika and salt in a bowl, put onion rings in it and shake well

Dip the rings first in beaten egg, then in breadcrumbs

Place onion rings on a baking sheet lined with parchment, drizzle with oil, bake in the oven at 180° until soft and brown

Serve the soup hot or warm, garnished with the onion rings and a sprinkle of chopped peanuts

Nutritional Value:

Whole Dish:
Calories
3170.5 Calories
Protein
73.4 g
Fat
151.3 g
Carbohydrates
396.2 g
Per Serving:
Calories
634.1 Calories
Protein
14.7 g
Fat
30.3 g
Carbohydrates
79.2 g
100g:
Calories
210 Calories
Protein
4.9 g
Fat
10 g
Carbohydrates
26.2 g

Salt, Sweet Paprika, Vegetable Oil, Flour, Wheat Flour, Onions, Breadcrumbs, White pepper, Cauliflower, Cream, Nutmeg, Peanuts, Soupy, Broths and Soups, Hot Soups

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