Cauliflower and cheese soup with whole grain noodles
very easy
45 mins
45 mins
Ingredients
- 1 small cauliflower (about 750 g)
- 1 medium onion
- 3 TSP Oil
- 560 ml Vegetable broth
- 40 g Wholemeal horn noodles
- 7-10 Tbsp Salt
- 20 g Almond kernels without skin
- 1 bunch of parsley
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 7-10 Tbsp Pepper
- 100 ml Milk
- 20 g grated mountain cheese
- 7-10 Tbsp grated nutmeg
Directions
- 1
Clean and wash the cauliflower and divide into florets (approx. 500 g). Cut some large cauliflower florets into slices (approx. 100 g) and set aside. Peel and finely dice the onion. Heat 1 teaspoon of oil in a saucepan and sauté the onion. Pour in 500 ml vegetable stock, bring to the boil and add the cauliflower. Cover and simmer for 15-18 minutes
- 2
Cook the pasta in boiling salted water according to the instructions on the packet. Coarsely chop the almonds and roast them in a pan without fat. Remove immediately and let cool off. Wash parsley, shake dry and pluck off the leaves. Put the almonds, parsley, half of the lemon peel and approx. 60 ml stock into a high mixing bowl and puree with a chopping stick. Season to taste with salt and pepper
- 3
Pour the pasta onto a sieve and drain. Add milk to the cauliflower in the broth and puree. Stir in cheese, pasta and remaining lemon peel and season with salt, pepper and nutmeg
- 4
Heat 2 teaspoons of oil in a coated frying pan, fry the cauliflower slices for 3-4 minutes while turning. Season with salt. Arrange soup in 2 deep bowls. Spread the cauliflower slices and some pesto on top
- 5
Waiting time 10 minutes
Nutrition Facts
350 kcal
25 g
19 g
15 g
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