Cauliflower and Potato Soup

Di inverno queste zuppe sono proprio una salvata. Delicata e deliziosa, questa è facilissima da fare.

For 6/8 porzions:

  • 1 cauliflower
  • 4 medium size potatoes
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • dry white wine ar
  • evo oil ar
  • salt ar
  • 1 lt vegetable stock

Peel and chop the onion, the carrot and the celery. Put everything in a large sauce pan with some evo oil and some salt and sautè for few minutes.

Add the wine and let it reduce.

Now peel the potatoes and cut them into chunks. Do the same with the cauliflower. Add to the pan and stir well for one minute or two.

Add the vegetable stock almost up to the level of the vegetables. Put a lid and let it simmer until the begetables are soft. I’ll take about 20/30 minutes.

Turn the heat off and blend thoroughly.

Now the soup is ready. If it’s too thick for you, just add some more stock.

You can serve it with Parmesan cheese or/and black pepper, it’s delicious.



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