Fascinating soup made of cauliflower without celery, parsley, or meat. But there’s a touch of sweetness.
A mild soup for the first course. It’s simple in terms of composition and technique, but it tastes and looks great. It’s something you ought to attempt. It was worthwhile.
Cauliflower soup without meat Ingredients
a single tiny broccoli or half a single huge tomato
Two carrots
Three yams
A glass of milk, one liter of water, and one tablespoon of clarified butter
a sugar spoon
1/2 teaspoon of pepper and salt
Parsley foliage
Delicate soup
Peel and chop the onion, then transfer it to a medium-sized pot. Put the clarified butter in and turn up the heat. Add the peeled and well cleaned carrot slices after the onion turns golden. In a pot, cook.
After spreading, give the cauliflower a good rinse. Put them in a big pot of water that has been lightly seasoned. Simmer on low for 12 to 15 minutes, or until the food is soft.
At the same time, wash and peel the potatoes, then cut them into pieces that are 3–4 mm thick.
To the carrots and onions, add two tablespoons of salt, one liter of water, and potato pieces. Simmer the potatoes until they are tender on low heat.
Boil a flat teaspoon of sugar and a glass of milk in a small pot. Once the potatoes are tender, gradually add them to the soup.
Transfer the cauliflower pieces to a platter and cover with the soup. After the soup is taken off the heat, cauliflower can also be added.
You can garnish the plates with the parsley and salt that are already on them.
Enjoy your meal
