Let’s have another round tonight
Drinks are over and the guests have talked a while. This makes the perfect timing to have everybody take a seat at the dining table and to start with the first course. This one is gonna be a easy smooth and creamy cauliflower and potato soup. Just a small one but really delicious and warming dish.
Spices and creaminess speak for themselves:
- 1/2 cauliflower
- 5 medium sized potatoes
- 1 onion
- 1,5 l water
- 3 tbsp veggie broth (check the label - quantities can vary)
- 1 tsp lemon juice
- 1/2 tsp nutmeg
- olive oil
- pimegranate seeds
- fresh thyme
Wash and cut cauliflower as well as potatoes into bite sixed pieces. Set aside.
Peel and cut onion, set aside.
Take a large pot. Drizzle 1-2 tbsp olive oil onto the bottom and slowly fry onions, cauliflower and potatoes. This will give the dish some extra flavor.
Fill up with water and veggie broth and let boil. Once boiled, reduce heat and cover with a lid. Let cook for about 15 minutes.
Once cooked, transfer to your blender, add lemon juice and nutmeg. Blend well until super creamy. Now it's ready to serve. Decorate with some olive oil, pomegranate seeds and fresh thyme.
I am still amazed by the silky smooth texture of this soup. Of course you can also not blend it up if you prefer that. That’s your choice. But it’s going to be tasty either way 😉.
Thank you so much for stopping by and stay tuned for the main course of this fully plant-based Christmas menu.