Cauliflower and pea soup

Name: Cauliflower and pea soup
Ingredients: 1 tablespoon olive oil; 1 medium onion (150 g); 2 medium carrots (120 g); 1500 ml water; 1 teaspoon salt; 1/4 teaspoon white pepper; 1/2 cauliflower (400 g); 1 tablespoon rice; 1 small can peas (240 g drained); 1 tablespoon Maggi bors with sour cream; 1 chicken stock cube (10 g); 15 g fresh parsley

Soups - Cauliflower and pea soup by Savina J. - Recipia

Cauliflower and pea soup comes together quickly when you cut the cauliflower into small florets, and the vegetables keep their shape. There’s just a little rice in the clear broth, so it doesn’t cover up the taste of the cauliflower and peas. I make the florets about 3 cm, just big enough for the spoon to pick one up in a single piece. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total: 54 minutes. Serves: 4. Approximately 185 kcal and 7 g protein per serving.

Ingredients

1 tablespoon olive oil
1 medium onion (150 g)
2 medium carrots (120 g)
1500 ml water
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cauliflower (400 g)
1 tablespoon rice
1 small can peas (240 g drained)
1 tablespoon Maggi bors with sour cream
1 chicken stock cube (10 g)
15 g fresh parsley

Preparation

1. Chop the onion, slice the carrots into rounds, break the cauliflower into small florets and rinse under cold running water. Drain and rinse the peas, then chop the parsley. 2. Heat 1 tablespoon olive oil in a frying pan and cook the onion and carrots for 6 minutes, until the onion softens. 3. Put the cooked vegetables in a pot and pour in 1500 ml water. Add 1 teaspoon salt and 1/4 teaspoon white pepper. Boil for 2 minutes, then add the cauliflower and rice and boil for another 12 minutes, until the rice and carrots are tender. 4. Add the peas, Maggi bors with sour cream and the chicken stock cube. Boil for 4 minutes, then add the parsley and leave the soup covered for 10 minutes.

Notes

In a sealed container, the soup keeps in the fridge for up to 3 days; the rice absorbs the broth and gets softer as it cools. When reheating, thin it with a little hot water, adding it gradually. If you don’t have Maggi bors with sour cream, add 15 ml lemon juice at the end; the soup will taste more tart, without the flavor of the mix. Cauliflower florets that are about the same size cook evenly, while very small ones can soften before the carrots do. Choose a head with firm florets and no brown patches, since soft parts fall apart easily in the pot. If the canned peas are salty, taste the soup before adding more salt. I time things so it’s ready a little before mealtime, and when I double the quantities, I use a wider pot. Toasted bread goes well with a bowl of soup.