Cauliflower-zucchinisoup

Looking for something tasty that you can make for both lunch and dinner? Then this recipe for cauliflower and courgette soup is exactly what you need. You can make this delicious soup for both lunch and dinner. Below you will find the requirements and ingredients for the soups. We at Killerbody already wish you bon appetit!

Prepare the soup as lunch

What do you need to make the cauliflower and courgette soup?

For two people:

• 1 knob of butter
• ½ onion, chopped
• 1 clove of garlic, finely chopped
• ½ cauliflower, in small florets
• 1 courgette, diced
• 2-3 tsp garlic pepper
• ½ l vegetable stock
• salt, pepper and herbs to taste
• optional: a handful of fresh coriander
• also needed: hand blender

Preparing this tasty soup

1. Heat the butter in a soup pan over medium-high heat and sauté the onion and garlic in it for about 2-3 minutes. Add the cauliflower and courgette, together with the garlic pepper. Fry the vegetables for about 5 minutes and keep tossing them.
2. Pour the stock into the pan and bring to the boil. Turn the heat down and let the soup simmer gently for 15 minutes until the vegetables are soft enough.
3. Blend the soup with a hand blender. Season with pepper and salt. Garnish the soup as you like with some fresh coriander.

Nutritional values of this cauliflower and courgette soup

Prepare the soup as dinner

What do you need to make this?

For two people:

• 2 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 1 clove of garlic, cleaned
• 4 courgettes, in 2 cm cubes
• 1 small cauliflower, in florets
• 200 g sweet potatoes, peeled and in 2 cm cubes
• 100 g feta
• 500 ml vegetable stock (preferably organic)
• Also needed: hand blender

Preparing this flavourful soup

1. Heat the oil in a soup pan. Sauté the onion and garlic for 5 minutes without colouring. Add the courgette, cauliflower and sweet potatoes and the feta.
2. Pour in the vegetable stock and another 500 ml of water. Bring the soup to the boil. Turn the heat down and cook the soup for 25 min. until done. Season with salt and pepper.
3. Blend the soup with the hand blender and divide it over two bowls.

Variation tip: Chop soft garden herbs, such as parsley, basil, chives and coriander, and sprinkle them over the soup at the last moment.

Storage tip: Do you have soup left over? Let the soup cool down. Keep it in an airtight container in the fridge for a maximum of 1 day.

The nutritional values