Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
Soup
Serve
How it's done
Cauliflower
In a bowl, mix the cauliflower with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
Roast
Approx. 25 mins. in the centre of an oven preheated to 240 °C. Remove, set aside approx. 50 g of the cauliflower florets.
Soup
Bring the water to the boil, add the vegetables and tomato puree, season, simmer over a low heat for approx. 5 mins. Add the crème fraîche, puree.
Serve
Plate up the soup, combine the oil and paprika, drizzle on top of the soup along with the cauliflower.
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