Flower soup with roasted garlic
Cooking Time45 m
Ingredients10
DifficultyMedium
Len and creamy flower soup with good taste of roasted garlic – a simple recipe that fits perfectly with freshly baked bread. Warming and tasteful!
Categories
VegetarisktYields
4Servings
Ingredients
4 servings
- Step: 11 pc garlic, whole
- Step: 21 pc yellow onions, in divides
- Step: 31 pc flowers,
- Step: 44 msk olive oil
- Step: 5salt and pepper
- Step: 66 dl water
- Step: 72 pc vegetable broth dice
- Step: 82 dl cooking 15 % % % % % % %
- Step: 91 tsk chiliflakes
- Step: 10black pepper
Instructions
- Step: 1Put the oven at 200°.
- Step: 2Cut off the top of the garlic but keep the shell on. Put the garlic, the onion and the cauliflower on a sheet of baking plate paper, ring over olive oil and spice with salt and pepper. Roast in the middle of the oven for 30-35 minutes until the vegetables are golden brown.
- Step: 3Cook up water with the vegetable broth dice in a pot.
- Step: 4Take the plate out of the oven. Remove the shell from the roasted garlic. Mix the roasted vegetables and garlic to a smooth soup along with the broth with stav mixes or in food processors. Take some broth at a time and dilute to the desired consistency.
- Step: 5Pour in the cream and taste off with chiliflakes, salt and pepper. Let the soup sing for about 5 minutes.
- Step: 6Ring over olive oil, sprinkle chiliflakes and nymalen black peppers. Garnish with the thyme.
Näring
| Calories | 257617kcal |
|---|---|
| Carbohydrates | 8.4g |
| Fat | 22g |
| Protein | 5.3g |
| Serving Size | 1serving |
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