Cauliflower cream with rocket
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ingredients
1 pk cauliflower pk olive oil 1 pk onion 2 cloves garlic 1 pk carrot 1 pk potato 1 liter vegetable broth 1 pk fresh bay leaf 1 sprig fresh thyme 500 ml milk 2 handfuls arugula pk salt pk black pepper
progress in the video above
A delicious cream whose flavour is enhanced by the arugula. And roasted cauliflower completes the overall impression.
1.
First, clean the cauliflower and cut it into small florets.
2.
Place 1/3 of the cauliflower in a baking dish, drizzle with olive oil and place in a preheated oven at 200 degrees. Bake for 20 minutes.
3.
Fry the finely chopped onion in olive oil, along with the sliced garlic and the carrot slices. Sauté.
4.
Add the diced potato and pour in the stock, so that the Vegetable Recipes are covered. Cook for 10 minutes.
5.
Next, add the remaining cauliflower and cover with broth.
6.
Add fresh bay leaf along with fresh thyme leaves.
7.
Bring to the boil and simmer for 20 minutes.
8.
Add milk and cook again for about 5 minutes.
9.
Remove from heat, season soup with salt and pepper.
10.
Add two handfuls of fresh arugula and blend the soup until smooth and creamy (remove the bay leaf before blending).
11.
Serve with a few fresh arugula leaves, roasted cauliflower and a sprinkle of freshly ground black pepper.
