Cauliflower puree soup

Cauliflower is a very delicate vegetable on its own, but when pureed into a soup, it can be a true delight. All the ingredients for this soup are readily available, and the result is superb, even for a novice cook.

Step-by-step recipe

Step 1:

Finely chop the onion.

Step 2:

Melt the butter in a saucepan, add the onion, stir and fry for 5 minutes over low heat.

Step 3:

Cut the potatoes into small slices, add to the pan, and stir. Cover and cook for 10 minutes over medium heat.

Step 4:

Cut the cauliflower into small pieces and add to the pan.

Step 5:

Add water, salt and black pepper, stir, bring to a boil and cook for 10 minutes over medium heat.

Step 6:

Grate nutmeg into a saucepan.

Step 7:

Grind the contents of the pan with an immersion blender.

Cooking tips

For this soup, take a thick-walled sauté pan, since the dishes are prepared from the beginning, since both the boiling and frying take place in it.

Cook the vegetables over low heat to avoid overcooking them, which will make the soup taste harsh.

Before cooking, rinse cauliflower well and dry with paper towels.

If desired, the soup can be garnished with herbs and brightly colored pieces of vegetables that will easily stick to its surface.