Vegetarian recipe – Creamy cauliflower soup, potatoes, croutons

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A vegetarian soup creamy sauce with cauliflower, potatoes and white beans rich in vegetable proteins, simply flavored with rosemary and garlic, then garnished with croutons of toast and emmental cheese. And There you go !

Preparation time 10 minutes
Cooking time 25 minutes
  • 30 ml olive oil
  • 1 yellow onion, minced
  • 2 clove garlic, crushed
  • 1 case rosemary
  • 1 I vegetables soup
  • 500 g potato, peeled, cut into pieces
  • 300 g cauliflower, cut in pieces
  • 180 g cooked white beans, drained
  • 40 g grated cheese


  • 2 slices country bread, cut in pieces
  • 15 ml olive oil

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  • Heat the olive oil in a large saucepan, add the onion, cook for 2 minutes, add the garlic, rosemary, salt, pepper, cook for 1 minute.

  • Add the vegetable broth, potatoes, cauliflower, white beans, mix, bring to a boil then reduce to low heat, cook covered for 20 minutes, or until the vegetables are tender.

  • Meanwhile, oil the slices of bread, salt them, then toast them lightly in a pan or in the toaster.

  • Puree the soup with an immersion blender. Check seasoning

  • Serve with croutons and grated Emmental cheese.

calories: 362 calories (18%)Carbohydrates: 48 g (16%)Proteins: 12 g (24%)Lipids: 15 g (23%)Saturated fat: 4 g (20%)Polyunsaturated fats: 2 gMonounsaturated fats: 8 gTrans fats: 0.01 gCholesterol: 9 mg (3%)Sodium: 1112 mg (46%)Potassium: 1033 mg (30%)Fiber: 8 g (32%)Sugar : 7 g (8%)Vitamin A: 631 UI (13%)Vitamin C : 64 mg (78%)Calcium: 186 mg (19%)Iron : 3 mg (17%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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