Cream of potato and cauliflower soup
Procedure
Ingredients · Servings 1
- 250 g Potatoes
- 200 g Cauliflower
- Onions
- Oil
Method · 30 min
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
- Peel the potatoes and dice them. Sauté the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes.
Peel the potatoes and cut them into cubes.
Fry the onion in the oil. When the onion is golden, add the potatoes and cook for a few minutes, stirring.
Clean the cauliflower by removing the stem and cut into florets.
Once the potatoes have softened, add the cauliflower and a glass of water.
Cook for 15/20 minutes until both the potatoes and cauliflower are soft.
Blend everything together and serve with oil, salt, and some croutons.
