Tonight’s dinner - I sense the autumn and the cold days ahead of us, so why not make a classic cauliflower & potato soup?!
🍁
A bit of butter
1 cauliflower, chopped into large pieces
5-6 potatoes, peeled and cut into small pieces
1 vegetable stock
150 ml. double cream
Add a bit of butter into a saucepan, bring it to heat, add the cauliflower, potatoes and stir for about 3-5 mins.
Add the stock, pour water over so it just covers the vegetables. Let it boil till it’s tender (about 15-20 mins).
Take it off the heat and blend until smooth. Add cream until you get a smooth, thick-ish texture. (If it’s too thick add a bit of water until it’s right)
Put it back on the stove to heat it up (try not to make it boil).
Voilà! Soup for dinner.
I put some chopped baby leaf spinach & pumpkin seeds on top (it also goes very well with parsley).
TIP: I made a large portion, so if you want to freeze some, don’t add cream to that - you just add it later)
All credit goes to my mormor (nan in Danish) - I believe I would’ve made her proud.