Soup
Cream soup with baked garlic, cauliflower and carrots
Ingredients
Ingredients for 1,5 l for 6 people
1 head
garlic
1 medium (approx. 50dkg)
cauliflower
2 pcs
carrot
1 db
onion
2 dl
Mizo lactose-free cooking cream
1 teaspoon
grounded red pepper
1 teaspoon
ground cumin
1 tablespoon
fresh thyme
to taste
olive oil
to taste
salt
to taste
freshly ground pepper
Instructions:
Cut the cauliflower into florets, separate the garlic cloves without peeling them, cut the carrots into slices. Place the vegetables on a baking tray lined with parchment paper, add salt and pepper, sprinkle with a little olive oil, then mix them thoroughly. Bake it in an oven preheated to 200 degrees C in approx. 30 minutes.
Chop the peeled onion and sauté it in a little oil. Add the spices and pour over 1 liter of water, finally add the fried vegetables and salt to your taste. From the point of boiling, cook over low heat for 10 more minutes, then mix it into a puree with a stick mixer. Add the cream, reheat, but no longer boil. Serve warm.