Delicious potato soup with cauliflower and mustard sprouts
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ingredients
3 pcs yellow carrots 1/4 pcs cauliflower a little 10 cm white part of leek 1 pcs shallots 2 cloves garlic 3 pcs potato handfuls green peas pinches nutmeg a little oil a little butter to taste dried or fresh sprouts of anything
progress
There is not an ounce of added fat in this soup. That’s how it was supposed to start, but I added a little butter to my daughter’s soup at the end while blending it. I know, starches and fats…it was just a little bit and over lunch .
We were left with boiled potatoes. They came in handy for giving the soup its final chill before serving. Linda was picking Vegetable Recipes for the basket today and really liked the fat pea pods. Even though she doesn’t like peas, she picked them out of the shopping bag herself and shelled them all in a bowl. She enjoyed it very much. They weren’t very tasty raw anymore, so we used them in soup. Sautéed with carrots, cauliflower and leeks, it made a flavorful base for the potato soup.
TIP: I used nutritious, dried mustard sprouts to garnish the soup. I made them myself, instructions can be found in my article.
1.
Clean and cut the greens into small pieces. Saute leeks, peas and yellow carrots in onion with crushed garlic. Let the heat fragrant.
2.
Add water, cauliflower, nutmeg and boil.
3.
You can have the potatoes already cooked, or you can cook them separately, the soup will be milder without the starchy water the potatoes are cooked in. I had the potatoes already cooked, they were in the fridge.
4.
Mix the soup until smooth and add the potatoes to the blender to cool and mix again.
5.
You can add butter, or you don’t have to. The soup can be vegan.
6.
If you strained the soup before blending, you would get a thick slurry that could be a nice accompaniment to a meatloaf.
