Cauliflower and Gorgonzola Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 316 kcal | (15 %) | ||
| Protein | 17.6 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cauliflower
- 1 medium, starchy potato
- 1 onion
- 2 tablespoons vegetable oil
- 750 milliliters Instant vegetable broth
- 500 grams Broccoli
- Salt and freshly ground pepper
- 500 milliliters milk
- 100 grams Gorgonzola
- 3-4 teaspoons grainy Mustard
- lemon juice (for sprinkling)
- Chives (for garnish)
Preparation steps
1.
Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.
2.
Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.
3.
Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.
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