Cauliflower and pistachio soup

Name: Cauliflower and pistachio soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 1 cauliflower; 1 onion; 3 small potatoes; 20 g butter; 15 g oil; 70 ml milk; 30 ml cream; 500 ml vegetable stock; lime zest; pistachios; salt; pepper

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Main Dish

Very Easy

30 min

444 Kcal

We love cauliflower for all the nutrients and benefits it provides. Since it's in season, we made this soup. It's an incredibly easy, nutritious, and tasty recipe that we'll explain step by step.

Preparation

Preparation10 min

Cook time20 min

Peel and chop the onion into small cubes. In a saucepan, melt the butter and add the oil. Sauté the onion over low heat.
Peel and cut the potatoes into small squares. Once the onion is sautéed, add them to the saucepan, stir for a minute, and then add the vegetable broth, cream, and milk. Stir.
Meanwhile, clean the cauliflower and divide it into florets, discarding the tougher parts of the stem. Add them to the pot and let everything cook over medium heat. Season with salt and pepper to taste.
When the vegetables are tender, remove from heat and blend. If you want your cream to be much smoother, feel free to pass it through a fine mesh strainer.
Serve and sprinkle some pistachios on top, add a bit of lime zest, and a pinch of freshly ground pepper.

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Observations

* If you prefer a thicker or thinner soup, all you need to do is separate the broth from the vegetables once they are cooked. When blending, gradually add the broth until you achieve the desired texture.
* If you don't have vegetable stock, you can substitute a concentrated vegetable stock cube dissolved in hot water.

Nutrition

for 1 serving / for 100 g

Calories: 444Kcal

Carbo: 48g
Total fat: 15.4g
Saturated fat: 6.9g
Proteins: 22.6g
Fibers: 11g
Sugar: 25.6g
ProPoints: 12
SmartPoints: 16

Nutritional information for 1 serving (921g)

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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