Light Dinners: Cauliflower Soup and Beet Fennel Salad by @louloukitchen_

1h

2 servings

🥦

1

Cauliflower

🧄

1 head

Garlic

🥔

1

Potato

🍲

2

Stock cubes

💧

200 ml

Water

🌿

1 tsp

Coriander

🥛

Light cream

🧂

Salt

🫜

1

Beetroot

🥕

1

Fennel

🍞

1 slice

Seeded bread

🌿

2 tsp

Thyme

🐟

Tuna

🫒

3 tbsp

Olive oil

🍯

1 tsp

Honey

🍶

1 tbsp

Vinegar

  1. Roast
    • Cauliflower
    • Garlic
    • Potato

    Roast the cauliflower, garlic, potato, stock cubes, water and coriander for 45 minutes at 200 degrees in the oven.

  2. Blend
    • Light cream
    • Salt

    Blend the roasted mixture with the stock, a little light cream and a little salt.

  3. Mix
    • Olive oil
    • Thyme
    • Vinegar

    Mix 3 tbsp olive oil, 1 tsp honey, 1 tsp thyme and 1 tbsp vinegar together for the sauce.

Light Dinners: Cauliflower Soup and Beet Fennel Salad by @louloukitchen_

1h

2 servings

🥦

1

Cauliflower

🧄

1 head

Garlic

🥔

1

Potato

🍲

2

Stock cubes

💧

200 ml

Water

🌿

1 tsp

Coriander

🥛

Light cream

🧂

Salt

🫜

1

Beetroot

🥕

1

Fennel

🍞

1 slice

Seeded bread

🌿

2 tsp

Thyme

🐟

Tuna

🫒

3 tbsp

Olive oil

🍯

1 tsp

Honey

🍶

1 tbsp

Vinegar

Preparation Steps

  1. Step 1/3

    Roast the cauliflower, garlic, potato, stock cubes, water and coriander for 45 minutes at 200 degrees in the oven.

    🥦Cauliflower
    🧄Garlic
    🥔Potato
    🍲Stock cubes
    💧Water
    🌿Coriander

  2. Step 2/3

    Blend the roasted mixture with the stock, a little light cream and a little salt.

    🥛Light cream
    🧂Salt

  3. Step 3/3

    Mix 3 tbsp olive oil, 1 tsp honey, 1 tsp thyme and 1 tbsp vinegar together for the sauce.

    🫒Olive oil
    🍯Honey
    🌿Thyme
    🍶Vinegar
    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Condiments, Liquids, Herbs, Dairy, Spices, Grains, Fish, Oils, Sweeteners

Ingredients

Cauliflower, Garlic, Potato, Stock cubes, Water, Coriander, Light cream, Salt, Beetroot, Fennel, Seeded bread, Thyme, Tuna, Olive oil, Honey, Vinegar

Notes

Cauliflower (whole head, for the soup), Garlic (whole head, for the soup), Potato (for the soup), Stock cubes (bouillon cubes, for the soup), Water (for the soup), Coriander (for the soup), Light cream (a little, for the soup, amount not given), Salt (a little, for the soup), Beetroot (cooked, for the salad), Fennel (for the salad), Seeded bread (for the salad), Thyme (for the bread topping), Tuna (a little, for the salad, amount not given), Olive oil (for the sauce), Honey (for the sauce), Vinegar (for the sauce)

Allergens

Milk, Gluten, Fish, Sulphites

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free

Calories

320 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 28g, Fat: 19g, Fiber: 6g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 780mg, Calcium: 60mg, Iron: 1.5mg

Vitamins

Vitamin C: 65mg, Vitamin B6: 0.4mg, Folate: 80µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

3 steps

Equipments

Utensils

Mixing bowl

Appliances

Oven, Blender

Type

Type

Type Of Dish

Salad, Soup

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Crunchy

Flavors

Savory, Garlicky, Herby, Honey-sweet, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cauliflower soup : 3 days (store in an airtight container,reheat before serving), Beet and fennel salad components : 2 days (store undressed,add dressing just before serving,keep tuna chilled), Soup (longer storage) : 2 months (freeze without the cream,add cream after reheating)