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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
Warming vegetable soup for rainy autumn evenings. My number one this time of year.
This soup has a dense texture, somewhere between soup and puree. So we have a good soup or a good side dish if we want. But you can adjust the thickness by adding more milk.
The method of cutting vegetables does not matter in this case, because in the end everything will be mixed in a blender. However, do not cut too coarsely so that all ingredients have time to cook equally.
So, time for magic! —Anna Vorobiova
Ingredients
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1
medium cauliflower
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1
carrot, chopped
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1 sprig
of sage, stems removed, chopped
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1
large white onion, chopped
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2
garlic cloves, chopped
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1/2 cup
whole milk
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A small piece of butter
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Olive oil
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Sea salt and pepper to taste
Directions
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In a large saucepan, bring water to a boil (the saucepan should be 1/3 full of water). Divide cauliflower into florets. Cut off two beautiful thin steaks for garnish and set aside. Boil rest cauliflower for 5 minutes.
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Drain and leave the cauliflower in a colander to drain excess liquid.
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Heat olive oil in a deep skillet, sauté mini cauliflower steaks until golden brown, and set aside on a paper towel. Do not remove the pan from heat.
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In the same skillet, fry onions, garlic, sage, and carrots over medium heat for 3-4 minutes, stirring constantly (add a little olive oil, if necessary).
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Add cauliflower to the skillet and cook over high heat until golden brown begins to appear. Then reduce heat and add milk. Add spices, cover, and simmer for 5-7 minutes.
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Turn off the heat and let the mixture cool slightly. Then carefully transfer everything to a blender, add a piece of butter and blend until smooth. Adjust salt to taste.
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Serve hot, garnish with toasted mini cauliflower steak and drizzle with olive oil.
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