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Cauliflower Mashed Soup

  • 18/02/2005
  • Moderate difficulty
  • 4
  • 40 min

A soup with a French “touch” joint cauliflower and leek as an introduction to dinner which could easily end with “can-can dancing” or at least with a few romantic French words?

Ingredients

  • 500 g cauliflower
  • 200 g leek
  • 1 sprig of parsley
  • 100 ml cooking cream
  • 100 g carrots
  • 2 teaspoon Gussnel Dolcela starch flour
  • grated nutmeg
  • 1 tablespoon Vegeta
  • 20 g butter

Preparation

  1. 1.
    Cut cauliflower, carrot and leek into chunks and and put to cook in boiling salty water.
  2. 2.
    Cook for 15 minutes and near the end add parsley.
  3. 3.
    Drain vegetables and still warm mince in an electric food processor, adding little warm water in which vegetables was cooked.
  4. 4.
    Add to the minced vegetables around 700 ml water, Vegeta, nutmeg, butter and shortly cook.
  5. 5.
    Mix cooking cream with starch flour, stir in the soup and shortly cook.

Serving

Serve the soup with dices of dry-roasted bread.

Advice

The soup will be even more tasteful if you stir in little lemon juice just before serving.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 191 / 798 - -
Fat g 10,95 - -
Carbohydrates g 21,81 - -
Dietary fibre g 4,92 - -
Protein g 4,25 - -
Salt g 4,63 0 0
Vitamin A μg 7.640,83 191 153
Vitamin D μg 11,64 6 6
Vitamin C mg 70,24 94 78
Niacin mg 2,02 14 10
Potassium mg 596,88 16 16
Calcium mg 93,24 9 9
Phosphorous mg 104,66 13 13

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)