Prep time
10 mins
Total time
30 mins
Serves
4 people
Level
Easy
About the recipe
No time for dinner? Pop these delicious veggie and cheese ingredients in a pot, cook, mix, then serve with a side salad and some bread and cheese. Et voilà! You’ve got your Frenchie dinner!
Ingredients
Soup Ingredients
● ½ onion chopped
● 1-2 garlic cloves chopped
● fresh head of cauliflower (700 g) chopped with the green leaves included
● 1-2 large potatoes (100 g) peeled and chopped
● 1 carrot chopped
● 1 liter of vegetable bouillon
● 2 cups (500 mL) whole milk
● 1/8 tsp nutmeg
● 1/8 tsp cumin
● salt and pepper
Other Ingredients
• ½ cup (60 g) gorgonzola cheese
• 1 cup (80 g) of ravioli dauphiné or garlic butter croutons
Preparation
1. Sauté the onions and garlic in olive oil for 3-5 minutes.
2. Add the remaining soup ingredients, mix, and cook for about 20 minutes (10 minutes in the Instant Pot) until completely cooked.
3. While the soup is cooking, heat some olive oil and sauté the mini raviolis, front and back, until they have a slight brown color. If the raviolis dauphiné are not available, briefly sauté the croutons.
4. When the soup is finished, add the gorgonzola cheese to the soup.
5. Using an immersion blender or a mixer, blend the soup together until it reaches the desired consistency.
6. Season again as necessary.
7. Serve the soup in bowls and top with the mini raviolis or croutons and some cracked black pepper.
8. This soup refrigerates well for 4-5 days or it can be stored in the freezer for up to 3 months.
