Ingredients
- 400 g Friglo Frozen Cauliflower
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 potato, peeled and diced
- 1 Tbsp olive oil
- 1 L vegetable broth (or water)
- Salt and pepper, to taste
- Pinch of turmeric
- Fresh parsley, chopped (optional)
- Plant or dairy cream, to taste (optional)
Preparation
In a pot, heat olive oil over medium heat. Add the onion and sauté until soft, then add the garlic and cook for one more minute. Add the carrot and potato and cook for a few minutes until they begin to soften. Stir in the Friglo Frozen Cauliflower, season with salt and pepper, and pour in the vegetable broth or water.
Simmer over medium heat for about 20 minutes, until the vegetables are completely tender. Remove from the heat, add the turmeric, and blend with an immersion blender until creamy. If it’s too thick, add a little more broth or water. Taste and adjust seasoning as needed.
Serving
Serve the soup hot, garnished with fresh parsley. If desired, add a spoonful of cream or a drizzle of olive oil, and serve with croutons for extra crunch and fuller flavor.
Friglo wishes you a pleasant meal!
