Cauliflower Tomato Soup Revised

Cook 50 min Difficulty EASY 651 kcal
#Low Sugar #Low Carb #Low Calorie #Vegan
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Ingredients
Main ingredients
  • Organic Chicken Stock Original 6 g
  • Salt 7 g
  • Water (drinking water) 180 ml
  • Red Pepper Powder 5 g
  • Olive Oil 10 g
  • Dried Agaric Mushrooms 8 g
  • Paprika Powder 5 g
  • Basil 5 g
  • Dried Oregano 7 g
  • Black Peppercorns 2 g
  • Fresh Cauliflower 100 g
  • Salted Butter 25 g
  • Fresh Carrot 125 g
  • Fresh Garlic 23 g
  • Onion 175 g
  • Cherry Tomatoes 480 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 86.95 g 48%
Protein 17.1 g 9%
Fat 35.02 g 43%
Serving size 1163g
Cooking steps
  1. 1

    Wash and slice the cauliflower and tomatoes thoroughly.

  2. 2

    Heat olive oil in a pot and sauté the onions.

  3. 3

    Add cauliflower, tomatoes, and minced garlic and stir-fry together.

  4. 4

    When the vegetables become tender, add water and salt, and bring to a boil.

  5. 5

    Once all ingredients are cooked, puree smoothly with a hand blender.

  6. 6

    Season with pepper to taste.

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