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Before you jump to Potato and Cauliflower Soup recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
We are all aware that having healthy foods can help us feel better inside our bodies. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy types plays a role in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Choosing healthier food choices can be difficult when it is snack time. Finding snack foods that help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?
If you’re not allergic to nuts, try having some almonds! Almonds have a multitude of health advantages and are an excellent choice when you need a shot of energy. Several vitamins and minerals are located in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan which can often cause you to be sleepy. However, you will not need a nap after eating almonds. Rather, these nuts aid in reducing stress and provide a soothing feeling throughout your body. Almonds frequently provide a general increased a feeling of well-being.
A large selection of easy health snacks is easily obtainable. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to potato and cauliflower soup recipe. You can cook potato and cauliflower soup using 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Potato and Cauliflower Soup:
- Take 2 large potatoes, cut into small pieces
- Get 1 bouquette Cauliflower, cut into small florettes
- Get Half onion, sliced thinly
- Provide 2 leek, cut 2 cm length
- Get Chicken stock to boil, for vegetarian, replace with water
- Take 2 tbsp butter
Steps to make Potato and Cauliflower Soup:
- Melt butter in a heavy bottom pot, saute onion and leek until soft.
- Add potatoes and cauliflower, cook for a while, add chicken stock, cook until potatoes and cauliflower are soft.
- When the potatoes and cauliflowers are cold enough, process with food processor until smooth, add water/stock until it reach desired thickness.
- Put the blended soup back to pan, strain if needed. Reheat the soup, adjust the flavour by adding salt and pepper.
- Serve with bacon bites and croutons
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