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