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| Estimated Times |
Preparation time: 10
Cooking time: 15
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Ingredients
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servings
| 0.5 | pcs. | Cauliflower ~287.5 g |
| 0.5 | dl | Semi-skimmed milk ~50 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 75 | g | Mushrooms |
| 2 | tbsp | Parsley ~7.5 g |
| 0.5 | tsp | Olive oil ~2.3 g |
| 2 | pcs. | Wholegrain baguette ~120 g |
| 5 | dl | Water ~500 g |
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Directions
Roughly chop the cauliflower, and boil, covered, in the quantity of water stated in the list of ingredients, for approx. 15 mins.
Clean and quarter the mushrooms and fry with finely chopped parsley.
Blend the cauliflower with the remaining cooking liquor, milk and oil to a creamy consistency. Season with salt and pepper.
Heat the baguettes under the grill.
Add the fried mushrooms to the soup and serve with warm baguettes.
Nutritional data
236 Kcal Per Serving
F: 4 g, P: 10 g, C: 42 g, DF: 7 g
472 Kcal (45 Kcal/100 g)
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