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 Soup-Puree of Cauliflower Recipe
After a long winter, rich soups smoothly turn into light and healthy food. An excellent soup with a delicate velvety texture for you, dear girls who are watching their figure and preparing for summer.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Norwegian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Norwegian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. Wash, peel, and slice the carrots.
    Wash, peel, and slice the carrots.
  3. Pour sunflower oil into a frying pan and simmer the carrots until soft.
    Pour sunflower oil into a frying pan and simmer the carrots until soft.
  4. Add coconut milk and a pinch of saffron to the carrot broth.
    Add coconut milk and a pinch of saffron to the carrot broth.
  5. Add the cauliflower disassembled into inflorescences. Cabbage can be either fresh or frozen. Boil for 15 minutes.
    Add the cauliflower disassembled into inflorescences. Cabbage can be either fresh or frozen. Boil for 15 minutes.
  6. Whisk the finished soup with a blender into a puree-like state.
    Whisk the finished soup with a blender into a puree-like state.
  7. Serve with any fresh herbs.
    Serve with any fresh herbs.
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