Cauliflower Soup with Parmesan and Sun-Dried Tomatoes

by Fattig.student
Vegetarian
Gluten-free
40 min
Cauliflower Soup with Parmesan and Sun-Dried Tomatoes

ingredients

  • 2 clove garlic
  • 1/2 x yellow onion
  • 1/2 x cauliflower
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl crème fraîche
  • 1/3 pack spinach
  • 50 g sun-dried tomatoes in oil
  • 25 g parmesan

method

  1. Dice the onion, cauliflower and mince half of the garlic.
  2. Fry the onion and garlic in a saucepan with a little oil or butter until the onion is translucent. Add the cauliflower, vegetable broth and water, and cook until the cauliflower is tender (about 15 minutes).
  3. Add the crème fraîceh and mash the soup with an immersion blender until smooth. Season with salt and pepper.
  4. Fry the whole remaining garlic clove, sun dried tomatoes and spinach in a frying pan along with some of the oil from the sun-dried tomato jar. Cook over medium heat until the spinach has shrunk.
  5. Top the cauliflower soup with the spinach mixture and grated parmesan. Feel free to serve the soup with a few slices of bread.
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