Tony’s Favorites
Cream of Cauliflower Soup (without potatoes)
2 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totaleIngredienti
1 cauliflower
2 tablespoons olive oil
1 onion (yellow)
2 1/2 cups vegetable broth (or up to 3 cups depending on the size of the cauliflower, about 600-750 ml)
2 garlic cloves
3 sprigs fresh thyme
2 bay leaves
1/3 cup cream cheese (e.g., Philadelphia, 75 g)
Salt and pepper
1 lemon (optional)
Istruzioni
Preparing the Cauliflower
Cut the cauliflower into florets, reserving some slices for decoration. Roughly chop the stalk and tender leaves.
Roasting the Florets
Preheat the oven to 390°F (200 °C).
Place the reserved cauliflower slices on a baking tray, season with salt, pepper, and olive oil, and roast for 15 minutes, turning halfway through.
Cooking
Sauté the chopped onion in a pot with olive oil. Add the roughly chopped cauliflower and sauté for 2 minutes. Pour in the vegetable broth and add garlic, thyme, and bay leaves. Let it simmer for 20 minutes.
Blending and Serving
Remove the thyme and bay leaves. Blend the soup with an immersion blender or in a stand blender along with the cream cheese until smooth and creamy. Adjust the seasoning and add lemon juice if desired.
Serve the soup in bowls, garnished with roasted cauliflower slices, savory granola, and fresh thyme.
Nutrizione
Dimensione della Porzione
-
Calorie
387 kcal
Grassi Totali
28 g
Grassi Saturi
10 g
Grassi Insaturi
16 g
Grassi Trans
-
Colesterolo
38 mg
Sodio
1404 mg
Carboidrati Totali
32 g
Fibra Alimentare
8 g
Zuccheri Totali
13 g
Proteine
9 g
2 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totale