Potato, Cauliflower, Cannellini Soup

• khẩu phần: About 6
• tổng thời gian: 1 hour

Nguyên liệu

3 tablespoon olive oil

2 sticks of celery, diced

1 head cauliflower, roughly chopped

1 small bag red baby potatoes, boiled, peeled

1 can cannellini beans

4 cloves garlic, minced/pressed

1 large leek, sliced into thin half moons

1 box vegetable broth (if full salt, won't need extra

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

3 cups skim milk

1 cup finely-grated parmesan cheese

1.5 teaspoons ground black pepper

Hướng dẫn

Score and Boil red potatoes until soft. Pour out cooking liquid and blanche. Peel and discard the peels. Divide quantity in two, hold half out for adding in chunks at the end.

While potatoes are boiling, heat olive oil in medium (my blue) Dutch oven.

Add leeks and celery and cook 3-4 minutes.

Add garlic, thyme, and rosemary. Cook a few more minutes.

Pour in broth and chopped cauliflower. Boil until soft and while boiling add half the can of cannellini beans. Set aside other half of beans to add at the end with the reserved potatoes.

When cauliflower is soft, use immersion blender to blend smooth.

Add the 3 cups of milk and the 1 cup of parmesan. Stir while parmesan melts into soup.

Add pepper and reserved potatoes and beans. Salt to taste.

Ghi chú

This is a very good balance for a low-oxalate diet, on its own