Cauliflower, potato and celery soup

Cauliflower, potato and celery soup

We start the weekend by preparing a simple and very nutritious recipe: cauliflower cream, potato and celery. It is a dish that will take us more than 30 minutes to prepare and that you can serve as a first course at lunch or as the only dish for a light dinner. With a mild taste, it will convince the whole family.

It is a vegetable cream and as such surely there is someone at home reluctant to try it. Hence, he added tomato concentrate; a single teaspoon slightly modifies both its flavor and its color. You can serve it with a little virgin olive oil or some fried leek, onion or bacon sticks to your liking!

 

Cauliflower, potato and celery soup
This cauliflower, potato and celery cream is light and nutritious, ideal to start a meal or serve as the only dish at dinner accompanied by croutons or fried leek.

Author
Kitchen: Traditional
Recipe type: Vegetables
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • ½ onion
  • ¾ cauliflower
  • Small potatoes 3
  • 2 stalks of celery
  • 1 leek
  • 1 teaspoon tomato paste
  • Olive oil
  • Sal Island
  • Pepper

Preparation
  1. We prepare all the ingredients. We wash, peel and cut In pieces the onion, the potatoes, the celery, the leek and the cauliflower.
  2. We put a drizzle of oil in a saucepan. We introduce all the vegetables, season and sauté about 3-4 minutes over medium-high heat, stirring with a wooden spoon.
  3. We incorporate the concentrate tomato sauce and cover the vegetables with water. Cover the casserole and cook for 30 minutes.
  4. We remove part of the broth from the casserole and reserve it in a bowl.
  5. We shred the vegetables until obtaining a homogeneous and smooth cream. Add the reserved broth until the desired consistency is achieved.
  6. We serve hot with a drizzle of extra virgin olive oil and a little freshly ground black pepper.


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