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🍽️ Creamy Cauliflower Soup with Dill

213 kcal · 30 min · 4 servings

Ingredients

• 400 g cauliflower
• 150 g waxy potatoes
• 150 g carrots
• 1 onion
• 1 tbsp butter
• 800 ml vegetable broth
• 150 ml whipping cream
• salt
• pepper (from a mill)
• nutmeg (freshly grated)
• 2 tbsp fresh chopped dill

Instructions

1. 1. Wash the cauliflower, remove the tough greens, and break it into small florets. Cut the core into small cubes. Peel the potatoes and carrots, wash them, and cut them into cubes as well. Peel the onion, chop it finely, and sauté it in a pot with melted butter.
2. 2. Add the vegetables, pour in the broth, and simmer over medium heat for about 20 minutes. Then stir in the cream, season with salt and pepper, add nutmeg, bring to a brief boil, and adjust the seasoning. Divide the soup onto plates and serve garnished with fresh dill.

Nutrition per serving

• kcal: 213
• Protein: 5 g · Fett/Fat: 16 g · Carbs: 13 g