Ingredients
- 800 g cauliflower, cleaned, cut into florets
- 200 g potatoes, cubed
- 1.5 l water
- 1 bay leaf
- ½ tbs Vegeta or similar seasoning
- 25 g butter
- 80 g onions, chopped
- 200 g leeks, sliced
- 60 g celery stalks,sliced
- 2 tbs cream
- 100 g Roquefort
- ¼ tsp pepper
- 1 tbs fresh chives, chopped
Make it step by step
- Cook cauliflower, potatoes, bay leaf and Vegeta in water for 20 minutes in a microwave oven at MAX (or on the stove). After cooking, remove the bay leaf.
- In hot butter over low heat sauté onions, leek and celery stalks for 2 minutes. Then reduce the flame, cover and simmer gently for additional 15 minutes.
- Add the cauliflower soup, then put in the blender and blend until smooth. Transfer back to the pot.
- Stir in cream and crumbled cheese. Bring, almost, but not quite, to the boil, remove immediately. Season with pepper.
- Serve sprinkled with chives.
- Tip: you can substitute cauliflower with broccoli.
- Little secret: gradually stir the cheese into the soup, so it melts slowly. Soup should not boil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.