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Cauliflower and Zucchini Soup
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1 rate
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
Equipment
Pan
4 people
0.5 cauliflower, roughly chopped into florets
1 zucchini, diced
1 leek, cleaned and chopped
1000 ml vegetable stock or stock of choice
250 g cheddar cheese, grated
125 g parmesan cheese, grated
1 tsp nutmeg
1 tbsp extra virgin olive oil
1 pinch salt
1 pinch pepper
Associated products
Tips
Serve with bread
RECIPE STEPS
1
In a pot, heat olive oil and add the leek to soften for 1-2 minutes.
- 1 leek, cleaned and chopped
- 1 tbsp extra virgin olive oil
2
Next, add the cauliflower and brown the cauliflower– allow it to sweat for 5-6 minutes – this is key to the nuttiness of the soup!
- 0.5 cauliflower, roughly chopped into florets
3
Add the zucchini and soften for 3-4 minutes.
- 1 zucchini, diced
4
Add the stock fluid and allow the mixture to simmer for 30-35 minutes so vegetables are soft.
- 1000 ml vegetable stock or stock of choice
5
With your Magimix Blender, blitz all the ingredients until a smooth soup consistency is reached.
6
Season with salt and pepper if desired.
Place the pot back on the heat and stir through the cheddar and parmesan cheese, also add the nutmeg and stir.
- 250 g cheddar cheese, grated
- 125 g parmesan cheese, grated
- 1 tsp nutmeg
- 1 pinch salt
- 1 pinch pepper
Preeya Alexander - Good Chef Bad Chef Australia
Recipes submitted by consumers are not tested by Magimix.
1 comment
it's an okay soup. I only put half the cheese quantity, and would even put less next time. to enhance the taste, I added some chopped iberico.