Cauliflower Carrot Soup

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

1 ½ tablespoon butter

1 onion, diced

2 garlic cloves, minced

1 ½ tablespoon flour

3 cups (720 ml) Low-sodium vegetable broth (add more for a thinner soup)

1 (1 lb/450 grams) Small cauliflower head, cut into florets (weighted after cleaning)

5 (12oz/350 grams) medium-sized carrots, peeled and sliced

¼ cup (60 ml) cream

1 teaspoon salt, or to taste (depending on the broth)

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

⅛ teaspoon ground nutmeg

1 sprig of thyme (or ½ tsp dried)

¼ cup (60 ml) cream (or full-fat milk)

½ tablespoon lemon juice, or more to taste

2 tablespoon chopped parsley

步驟

Heat the butter over medium heat in a large soup pot or Dutch oven. Add the onion, and cook for 4 minutes. Stir in the garlic and cook for an additional minute. Add the flour and stir to create a rough paste (this is a basic roux to thicken the broth). Cook for 2 minutes.

Stir in the broth and cream, then whisk for a minute. Add the cauliflower florets, carrots, cayenne pepper, seasoning, and thyme to the pot. Bring to a boil, then reduce the heat to a simmer; cook, covered, for 20 minutes.

Turn off the heat, let the soup cool slightly, then puree a portion of it. You can scoop out 2 cups of vegetables, puree them in a blender or food processor, and return them to the pot. Or you can use an immersion blender. Stir to combine. Note: For a yellow creamy soup, blend only the cauliflower florets, not the carrots.

Add the lemon juice, parsley, and nutmeg. Stir, and season to taste if needed. You might want to add more lemon juice or cayenne pepper. If you prefer a thinner consistency, add a touch of broth. Serve it with crusty bread, additional freshly ground black pepper, and grated Parmesan, if desired. Enjoy!

營養

• 卡路里: 232 kcal
• 總脂肪: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• 反式脂肪: 0.2 g
• 膽固醇: 45 mg
• 鈉: 719 mg
• 總碳水化合物: 21 g
• 膳食纖維: 5 g
• 總糖: 8 g
• 蛋白質: 5 g