Cauliflower & Parmesan Soup
recipe

A delicious and creamy cauliflower and parmesan soup, perfect for cold days. Easy to prepare and packed with flavor.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- A pinch of salt and white pepper, ground
- 1 small cauliflower
- 2 garlic cloves, crushed
- 2 tablespoons grated Parmesan cheese
- 1 large potato
- 25 g butter
- 900 ml light milk

Instructions:

1. Remove the leaves and stem from the cauliflower. Cut the cauliflower into small pieces.
2. Peel the potato and slice it.
3. In a pot, combine the light milk, cauliflower, potato, and crushed garlic.
4. Heat the mixture over medium heat until it begins to boil. Reduce the heat and simmer for about 15-20 minutes, until the cauliflower and potato are tender.
5. Blend the soup with an immersion blender or in a regular blender until completely smooth.
6. Add the butter and grated Parmesan to the soup. Stir until the butter has melted and the Parmesan is well incorporated.
7. Season with salt and white pepper to taste.
8. Serve hot and enjoy!

Nutritional Information (per serving):

- Calories: 220 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 8 g
- Fiber: 3 g

Reviews: 4.55 (6210 reviews) ★★★★★ share