German Potato Soup With Cauliflower And Caraway
"I think you could use frozen cauliflower."
Original is 6 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (555.4 g)
- Calories 207.7
- Total Fat - 5.6 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1204 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 7.6 g
- Sugars - 7 g
- Protein - 6 g
- Calcium - 64.3 mg
- Iron - 2 mg
- Vitamin C - 85.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the olive oil in a large stock pot, and add the spring onions, sliced diagonally and saute‚ for a moment or two.
Step 2
Add the cauliflower florets, diced potatoes and caraway seeds, and season lightly.
Step 3
Saute for 10 minutes until lightly golden.
Step 4
Add the stock and bring the soup to the boil, and simmer for 45 minutes.
Step 5
Take out some cauliflower, then process with hand held blender until smooth.
Step 6
Add the remaining small florets of cauliflower and simmer for 10 minutes.
Step 7
Season to taste.
Step 8
Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and the spring onion.
Tips
No special items needed.
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