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Creamy Cauliflower and Camembert soup
This French-style cream of cauliflower soup is made very special with the addition of a touch of Camembert cheese. To make it taste even more special, crush or grind some roasted hazelnuts and sprinkle on top before serving.
Preparation
35 min
Portion for
4
Ingredients
Serving
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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In a large sauce pan add cauliflower florets, milk, 500 ml water, mustard and Vegeta Gourmet stock. Cook on low heat for about 20 minutes or until the cauliflower softens.
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Season with salt and pepper and continue cooking for additional couple of minutes. Set aside for 5-10 minutes, letting it cool.
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Using a hand held blender blend finely.
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Return the saucepan to medium heat, stir in cream and cook for a couple of minutes.
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Drizzle with olive oil and top with Camembert cheese.
Advice
Add 2-3 tablespoons of lemon juice to the bowl just before serving.
Cauliflower can be kept in the fridge, wrapped in paper or plastic bag for around 3-5 days. Store it with stem down to avoid moisture.
Serving
Serve garnished with cauliflower florets and freshly crushed or ground hazelnuts.
