Cream soups are a great way to include more fluids and vegetables in your diet. Many people are not fond of fresh cauliflower, but when it is prepared this way, you will surely ask for another plate.
600 g cauliflower
200 g of carrots
One clove of garlic
300 g of potatoes
100 ml of sour cream for cooking
Salt and pepper
Peel the vegetables. Put the potatoes and carrots in a pot, also the onion, garlic, and tear the cauliflower into smaller flowers. Pour 2 liters of water and cook on medium high heat, to soften well.
Take out the potatoes and carrots and chop them into smaller pieces. Put them aside.
Blend the contents of the pot and bring it back to a boil. Meanwhile, add the neutral sour cream and spices. Just before the end, add the potatoes and carrots.
Serve with lemon, garlic sauce and vinegar and toast.
How to prepare garlic sauce and vinegar:
- Combine parsley (if desired, you can do without this ingredient), garlic (crushed with the side of a knife and minced) and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.
- Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.