Creamy cauliflower soup

Creamy cauliflower soup

Healthy and delicious light creamy cauliflower soup is ideal for spring days, it has very few calories, and you can include it in your diet. The preparation is very simple and quick, and it is very decorative. I always prepare it this way and the taste is really fantastic! Follow recipe.

Ingredients: simple, total time: 45 min., 6 serving

4 Tbsp Olive oil
1 medium onion/ finely chopped
1 carrot/ cut into rings
4 cloves of garlic/ minced
1 medium head cauliflower/ separated into smaller flowers and 4 pieces into smaller feta
salt and pepper to taste
1 liter of vegetable broth
150 ml of water
100 ml sour cream/ or 1 full spoon light Philadelphia with 100 ml milk
2 Tbsp fresh parsley/ finely chopped or celery leaves

Preparation:

Prepare all ingredients as described above and wash the vegetables well.
Fry the chopped onion in olive oil for about 5 minutes over low-medium heat, stirring occasionally. The onion should soften and turn yellow.
Then add diced carrot and simmer for about 5 minutes and stir. Add minced garlic and cauliflower, sauté for about 3 minutes, stirring at the same time.
Pour in the vegetable broth and let it cook for about 30 minutes over medium heat, until the vegetables are well softened.
After the time has passed, remove 4 cauliflower feta and set aside, then transfer the rest with a help of ladle to a deep bowl and blend into a creamy texture. You can do this with a blender or a stick mixer.
Fry the 4 cauliflower feta in olive oil until golden brown.
Return the blended mixture to the pot, add 150 ml of water, season with salt and pepper to taste. Let cook for another 10 minutes.
During this time, chop fresh parsley and mix in the sour cream.
Remove the pot from the heat, add the sour cream, mix well, return to the stove, sprinkle with chopped parsley and cook for another minute.
Serve warm with fried cauliflower feta and grated Parmesan cheese as you like.