A light but nutritious vegetable puree soup is easy to prepare. Creamy base will give it butter and processed cheese. The main ingredients are quite traditional, but garlic and ginger will give the dish piquancy, aroma and unique taste.
It is necessary
-
- For 2 liters of water -
- 500 gr of cauliflower;
- 4 stalks of celery;
- 1 carrot;
- 2 onions;
- 3 cloves of garlic;
- a piece of ginger the size of a walnut;
- 50 grams of butter;
- 200 grams of Viola processed cheese;
- salt;
- ground black pepper.
Instructions
Step 1
Peel the onion and cut into wedges.
Step 2
Peel the carrots and also cut into small cubes.
Step 3
Chop the celery.
Step 4
Melt the butter in a saucepan and sauté the onions and carrots in it.
Step 5
Add 2 liters of boiling water to the vegetables.
Step 6
Divide the cauliflower into inflorescences.
Step 7
Toss celery and cauliflower with vegetables. Cook for 15-20 minutes.
Step 8
The garlic must be peeled and finely chopped.
Step 9
Chop the ginger finely too.
Step 10
Remove vegetables from heat and puree with hand blender.
Step 11
Put the soup on low heat.
Step 12
Add melted cheese, garlic and ginger to the soup.
Step 13
Cook until tender for another 5 minutes.
Step 14
Season the soup with salt and pepper and let stand before serving under the lid for 3-5 minutes.
