Cauliflower soup with sundried tomato
  • CourseMain Dish, Soup
Servings Prep Time
3people 20minutes
Cook Time
Servings Prep Time
3people 20minutes
Cook Time
  • 4tablespoons oil
  • 2 onionsmedium, peeled and sliced
  • 1 cauliflowerhead, cored and roughly chopped
  • 3tablespoons dried vegetable mix(mix of dried bell peppers, onion, carrots and celery)
  • 3pinch salt
  • 1teaspoon nutmeg
  • 6 sundried tomatoessliced and divided
  • 1liter Water
  • 1tablespoon fresh parsleychopped
  1. Heat the oil in a large pan over a low heat. Add onions and fry for about 2-3 minutes until softened.
  2. Add the cauliflower florets to the pan, stir well and season with the dried vegetable mix, salt, and nutmeg. Fry for about 1-2 minutes, stirring regularly, then add 1-2 sundried tomatoes.
  3. Add the water and cover. Cook for 15 minutes at a low heat.
  4. Once the cauliflower is soft, remove 3-4 florets, then blend the remaining mixture until smooth.
  5. Place the reserved florets into a bowl and pour in the creamy soup.
  6. Decorate with the fresh parsley and the remaining sundried tomatoes. Enjoy!