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🥣 Spicy Cauliflower Cream Soup with Garlic Crumbs

320 kcal · 35 min · 4 servings

Ingredients

• 800 g Cauliflower (florets)
• 1 Stk Onion (large)
• 3 Stk Garlic (cloves)
• 150 g Potato (small, peeled and diced)
• 750 ml Chicken broth (low sodium)
• 100 ml Cream (min. 20% fat)
• 4 EL Olive oil
• 1 TL Chili flakes
• 1/2 TL Salt
• 1 EL Lemon juice

Instructions

1. 1. Dice the onion and garlic finely.
2. 2. Heat 2 EL of olive oil in a pot. Fry the onion for 5 minutes until translucent.
3. 3. Add the garlic and chili flakes. Cook for 1 minute while stirring.
4. 4. Add the cauliflower, potato cubes, and broth. Bring to a boil.
5. 5. Reduce heat and cook the cauliflower for 15 minutes until very soft.
6. 6. Remove the pot from the stove. Puree the soup smooth with a stick blender.
7. 7. Stir in the cream and lemon juice. Season with salt.
8. 8. For the garlic crumbs: Heat 2 EL olive oil in a pan. Fry chopped garlic for 2 minutes until golden brown.
9. 9. Serve the soup in deep bowls. Add the golden garlic crumbs on top.

Nutrition per serving

• kcal: 320
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 18 g