🍲 Creamy Cauliflower Soup with Fresh Herb Pesto

Name: Creamy Cauliflower Soup with Fresh Herb Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: garlic cloves 2 pcs.; Parmesan 70 g; parsley, fresh 40 g; salt 0.5 tsp; lemon juice 1 tbsp; pepper, black ground pinch; olive oil 60 ml; onions, yellow 80 g; cauliflower 400 g; potatoes, floury 100 g; vegetable broth 750 ml; whipping cream 100 ml; egg white bread 2 slices

261 kcal · 30 min · 4 servings

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Ingredients

garlic cloves 2 pcs.
Parmesan 70 g
parsley, fresh 40 g
salt 0.5 tsp
lemon juice 1 tbsp
pepper, black ground pinch
olive oil 60 ml
onions, yellow 80 g
cauliflower 400 g
potatoes, floury 100 g
vegetable broth 750 ml
whipping cream 100 ml
egg white bread 2 slices

Instructions

1. Peel one clove of garlic.
2. Add the garlic and a few pieces of Parmesan to the mixing bowl.
3. Wash the parsley, shake it dry, and pick the leaves off the stems.
4. Add the parsley to the mixing bowl.
5. Chop everything for 10 seconds on speed 8.
6. Scrape down the sides of the bowl with a spatula.
7. Add half a teaspoon of salt.
8. Add lemon juice, a pinch of pepper, and 40 milliliters of olive oil.
9. Blend everything again for 10 seconds on speed 8.
10. Scrape down the sides again if necessary.
11. Peel an onion and cut it into quarters.
12. Peel another clove of garlic.
13. Add the onion and garlic to the mixing bowl.
14. Chop everything for 5 seconds on speed 6.
15. Scrape down the sides of the bowl with a spatula.
16. Add two tablespoons of olive oil.
17. Sauté the mixture without the lid for 2 minutes.
18. Clean a cauliflower and wash it.
19. Break the cauliflower into small florets.
20. Add the cauliflower florets to the mixing bowl.
21. Peel a potato and wash it.
22. Cut the potato into two-centimeter cubes.
23. Add the potato cubes to the mixing bowl.
24. Sauté everything without the lid for one minute at 110 degrees Celsius.
25. Add lukewarm vegetable broth.
26. Add half a teaspoon of salt.
27. Add two pinches of pepper.
28. Cook the soup for 20 minutes on speed 1 at 110 degrees Celsius.
29. Add lukewarm cream.
30. Puree the soup gradually from speed 5 to 8 for one minute.
31. Season the soup with salt and pepper to taste.
32. Stir the soup for 10 seconds on speed 2.
33. Cut protein bread into one-centimeter cubes.
34. Toast the bread cubes in a non-stick pan without fat for about five minutes until crispy.
35. Serve the soup with the pesto and the toasted bread cubes.

Nutrition per serving

kcal: 261
Protein: 9 g · Fett/Fat: 16 g · Carbs: 18 g