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    Cream of Cauliflower Soup (without potatoes)

    2 servings

    hidangan

    10 minutes

    masa aktif

    30 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    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)

    Arahan

    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.

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    387 kcal

    Jumlah Lemak

    28 g

    Lemak Tepu

    10 g

    Lemak Tidak Tepu

    16 g

    Lemak Trans

    -

    Kolesterol

    38 mg

    Natrium

    1404 mg

    Jumlah Karbohidrat

    32 g

    Serat Pemakanan

    8 g

    Jumlah Gula

    13 g

    Protein

    9 g

    2 servings

    hidangan

    10 minutes

    masa aktif

    30 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    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)

    Arahan

    1

    Preparing the Cauliflower

    2

    Cut the cauliflower into florets, reserving some slices for decoration. Roughly chop the stalk and tender leaves.

    3

    Roasting the Florets

    4

    Preheat the oven to 390°F (200 °C).

    5

    Place the reserved cauliflower slices on a baking tray, season with salt, pepper, and olive oil, and roast for 15 minutes, turning halfway through.

    6

    Cooking

    7

    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.

    8

    Blending and Serving

    9

    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.

    10

    Serve the soup in bowls, garnished with roasted cauliflower slices, savory granola, and fresh thyme.