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CAULIFLOWER AND ZUCCHINI SOUP

num_pax

4

temps

30 min.

CREMA_CALABACIN_COLIFLOR_RECIPE

INGREDIENTS

1 onion

2 cloves garlic

500g cauliflower

1 sprig of thyme Groots

Extra virgin olive oil

Salt and ground pepper

Chopped walnuts

PREPARATION

  1. Wash the cauliflower and zucchini and chop them. The same with onion and garlic.
  2. Put a pan on the heat with a spoonful of EVOO and sauté the onion and garlic for 3-4 minutes. Add a little salt and pepper (to taste).
  3. Add the cauliflower, zucchini and thyme. Add just enough water to cover the vegetables.
  4. Cook covered over medium heat for 15-20 minutes until the cauliflower is white.
  5. Mash the cream, reserving a little of the cooking liquid to adjust the texture to a thicker or thinner one (to taste). Season to taste with salt and pepper.
  6. Serve with a few pieces of walnut, some thyme leaves and a drizzle of EVOO.

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