Roasted Cauliflower Soup
Ingredients
2 Tbsp margarine
1 bunch of spring onions
2 onions (finely chopped)
1 head of cauliflower
1 tsp curry powder
3 tsp instant vegetable broth
1 l water
250 ml sour cream
1 bunch of spring onions
1/2 tsp salt
1/2 tsp pepper
Preparation
Melt the butter in a large pot over medium heat and sauté the onions until translucent.
Wash and clean the cauliflower and cut off the stalk, then chop everything into relatively small pieces.
Add the chopped cauliflower to the pot, sprinkle with the curry powder...
...and fry until the cauliflower is lightly browned.
Then pour in the instant vegetable broth and water and let the whole thing simmer for about 15 minutes.
Cut the spring onions into thin rings and let half of them cook briefly with the soup.
Add the sour cream and puree the soup carefully, then season with salt and pepper.
Sprinkle the soup with the remaining spring onions and serve with fresh bread.
[Translated from here.]
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