Potato Cauliflower Soup
|Parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Waxy potatoes||2 Pound, peeled and diced|
|Chopped cauliflower||1 Cup (16 tbs), diced|
|All purpose flour||2 Tablespoon|
|Water/Chicken stock / vegetable stock||1 1⁄2 Liter|
|Milk||1 Cup (16 tbs)|
|Dried basil||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
In food processor blitz celery, parsley stalks and garlic.
On high heat put large heavy bottom saucepan, add 2 tablespoons butter and crushed vegetables. Cook them for 3-5 minutes or until caramelized.
Then add another 1 tablespoon of butter and flour. Mix it in and cook for another 1 minute.
Add water, handful potatoes and cauliflower. Season with dried basil, salt and pepper.
Pop the lid on and bring the soup to boil. Then lower the heat to medium-low and simmer for about 10 minutes or until the vegetables are soft.
Blitz the soup with stick mixer, add the rest of potatoes and milk. Continue to simmer for another 10-15 minutes. The soup is done when potatoes are soft.
Serve with teaspoon of sour cream and sprinkle chopped parsley leaves on top.
Calories 374 Calories from Fat 126
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 8.6 g42.9%
Trans Fat 0 g
Cholesterol 37.3 mg12.4%
Sodium 170 mg7.1%
Total Carbohydrates 58 g19.2%
Dietary Fiber 8.4 g33.6%
Sugars 6.8 g
Protein 10 g19.1%
Vitamin A 22% Vitamin C 134.5%
Calcium 21.3% Iron 23.8%
*Based on a 2000 Calorie diet