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Cream of Cauliflower Soup

  • 18/02/2005
  • Moderate difficulty
  • 4
  • 40 min

A soup with a French “touch” joins cauliflower and leek… as an introduction to dinner which could easily end with “can-can dancing” or at least with a few romantic French words?

Ingredients

  • 500 g cauliflower
  • 200 g leek
  • 1 sprig of parsley
  • 1000 ml water, salt to taste
  • 100 ml thickened cream
  • 100 g carrots
  • 2 teaspoon corn flour
  • pinch grated nutmeg
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 20 g butter

Preparation

  1. 1.
    Cut cauliflower, carrot and leek into chunks and put in boiling salty water.
  2. 2.
    Cook for 15 minutes and add parsley toward the end of cooking.
  3. 3.
    Remove the vegetables and keep the water they were boiled in. Puree the vegetables with 100 ml of saved liquid in an electric food processor.
  4. 4.
    Combine pureed vegetables with approximatelly 600-700 ml of remaining liquid Vegeta Gourmet Stock Powder, nutmeg and butter. Simmer for 5 minutes.
  5. 5.
    Mix cream with corn flour, stir in the soup and simmer for few more minutes without bringing to the boil.

Serving

Serve soup with croutons.

Tip

To enhance the taste of your cauliflower soup stir in little lemon juice just before serving.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 191 / 798 - -
Fat g 10,95 - -
Carbohydrates g 21,81 - -
Dietary fibre g 4,92 - -
Protein g 4,25 - -
Sodium g 4,63 0 0
Vitamin A μg 7.640,83 191 153
Vitamin D μg 11,64 6 6
Vitamin C mg 70,24 94 78
Niacin mg 2,02 14 10
Potassium mg 596,88 16 16
Calcium mg 93,24 9 9
Phosphorous mg 104,66 13 13

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)