Steps
- 1
In a saucepan, heat the olive oil, then add the celery and potato. Sauté until softened.
- 2
Add cauliflower florets, broth, cream, oregano, pepper, and nutmeg. Let it simmer until the cauliflower is tender for 20 mins or so.
- 3
Puree the soup, then return it to the pot.
- 4
Stir in the cheese until it melts, and adjust the seasoning with salt as needed. Warm it through without boiling. Garnish with the blanched florets (optional).
Similar Recipes
More Recipes
-

Beetroot Green Peas Oats Tikki
Rosalyn John
-

Francesco
-

cindybear
-

Pratikshya Mahapatra
-

Pragati Hakim
-

Supriya Devkar
-

Potol Kofta Curry / Pointed Gourd Kofta Curry
Madhumita Bishnu
-

Ankita Kapil Varshney
-

Cluelesskitty
-

Devohne Moore
-

Lina Bond
-

Lina Bond
-

Chef Tripti Saxena
-

Lina Bond
-

Jigisha Modi
-

Eggplant And Pointed Gourd Salsa
Sanuber Ashrafi
-

Coffee smoothie (Vegan creamy coffee Smoothie)
Jyoti Prakash Assudani
-

Lina Bond
-

Sanuber Ashrafi
https://cookpad.wasmer.app/us/recipes/24110345

















Comments