Cauliflower Creamy Soup
As autumn arrives we start to proove creamy and warm soups, that can keep a little far the cold that is present in some evenings…This is a very simple recipe, fast to do and good to be served with toasted bread…
. 1 medium cauliflower (about 1kg): cut the “flowers” and washed
. 1 medium onion
. 2 cloves of garlic
. 1 medium carrot
. 2 tbsp of olive oil
. 1 litre of meat or vegetable stock (if you don’t have it available you can use 1 litre of boiling water with 1/2 stock cube)
. 2 tbsp of cream cheese + green onion (to serve the cream soup)
Start heating the olive oil in a pot. Add the onion, garlic and carrot minced and cook for 5 minutes, mixing well. Add the cauliflower, mix well and cook for 5 minutes. Add the boiling stock and cook, in low heat, for 15 minutes until the cauliflower starts to “melt”. With a mixer turn the soup into a cream. Serve in a dish or bowl and add a small “ball” of cream cheese mixed with green onion….mixing it with the spoon the cheese will melt in the creamy soup, adding a special flavour….
