Nutrition Profile. Stir in garlic. Chop the onion, celery and the leaves and stem of the cauliflower finely. Reduce heat and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. Some people find them easier to peel once boiled. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. Rating: Unrated 1 — Couldn’t eat it 2 — Didn’t like it 3 — It was OK 4 — Liked it 5 — Loved it Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0.
With just the tiniest touch of half-and-half, this healthy potato soup recipe is incredibly creamy and rich-tasting–in large part due to the addition of Jerusalem artichokes. Serve as a starter before a fall or winter dinner alongside a hearty green salad. Heat 1 tablespoon oil in a large saucepan or pot over medium heat. Add leek and cook, stirring, until softened, about 5 minutes. Stir in garlic. Cook 1 minute more. Add broth, Jerusalem artichokes, potatoes and salt; bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
Serve with low fat creme fraiche or a garnish of your choice I like this soup with truffle oil too! With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel. Close View image. It made the whole recipe spicy, sour, yet sweet. Prep Time. I love a good soup for the wintertime…the crock pot is a lifesaver. My Nourishing Egg Drop Soup. Recipe Summary total. Drizzle with the remaining 2 tablespoons oil, then sprinkle with garlic powder and pepper; toss to coat. Close Share options. Serve as a starter before a fall or winter dinner alongside a hearty green salad.