Cream soup of cauliflower and celery
4 servings
40 minutes
Recipe from the restaurant "Limoncino"
Calories231.7kcal
Proteins4.9grams
Fats19.1grams
Carbohydrates11.3grams
1
Cut the celery root and cauliflower into cubes.
- Cauliflower: 400 g
- Celeriac: 200 g
2
Sauté celery in olive oil over low heat for 2-3 minutes.
- Olive oil: 15 ml
- Celeriac: 200 g
3
Add the cabbage and sauté everything for another 2-3 minutes.
- Cauliflower: 400 g
4
Add coconut milk.
- Coconut milk: 400 ml
5
Simmer until the vegetables are soft.
6
Once the vegetables are soft, remove from heat.
7
Pour all ingredients into a blender and blend until smooth.
8
Serve in a deep plate.
