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Today we prepare a pumpkin and cauliflower creamIn short, a low-calorie vegetable cream.
We will cook the vegetables in a casserole, with a little onion that we will have previously poached and a little water.
Then we will only be left crush everything, with a food processor or with a simple mixer. Depending on our tastes, we can add water or vegetable broth until we achieve the texture of the cream that we like the most.
Pumpkin and cauliflower soup
Simple vegetable soup with pumpkin and cauliflower.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: creams
- Calories: 80
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 700 g pumpkin, peeled and in pieces
- 300 g cauliflower
- 30 g onion
- A splash of olive oil
- 2 glasses of water or broth and something else to achieve the necessary texture
- Sal Island
Music
We chop and peel the pumpkin.
We wash and cut the cauliflower into florets.
We chop the onion and put it in a cocotte or a saucepan, with a splash of olive oil.
Sauté.
When the onion is soft, add the pumpkin and cauliflower.
Sauté for a few minutes.
Add a couple of glasses of water and cook, with the lid on, until the vegetables are well cooked.
Once done, when the vegetables are soft, we crush everything.
We add water or broth, mixing, until we achieve the right texture. We add the salt that we consider necessary.
We serve with a drizzle of olive oil, aromatic herbs and a few pieces of bread.
More information - Bread en cocotte, a delicious homemade bread