Ingredients
- cauliflower 250 g
- onion 30 g
- potato 40 g
- yogurt 40 g
- olive oil 3 g
- water 330–350 ml
- salt, pepper
Instructions
- Chop the onion and sauté it lightly in the 3 g of olive oil, adding a tablespoon of water to avoid excessive frying and to maintain the quality of the fatty acids.
- Break the cauliflower into small florets and cut the potato into cubes. Add them over the onion and stir for 1 minute.
- Pour the water (330-350 ml) to cover the vegetables and add salt. Let it simmer over medium heat for 15-20 minutes, until the cauliflower and potato are completely soft.
- Use an immersion blender to transform everything into a smooth cream. If you prefer a more fluid consistency, you can add a little hot water.
- After turning off the heat, add the yogurt and freshly ground pepper. Mix well to achieve a velvety texture and balanced flavor.
Cauliflower is part of the cruciferous family, recognized for its content of compounds that support the body's natural detoxification processes. Although it has negligible caloric intake, it provides a significant amount of vitamin C and vitamin K, essential for immunity and bone health.
We used a small amount of potato to give the soup a creamy consistency based on natural starch, thus eliminating the need for additives or heavy fats. The yogurt added at the end completes the amino acid profile and lowers the glycemic index of the dish. The result is an alkalizing soup that soothes the digestive system and provides a feeling of fullness, without inducing the abdominal heaviness typical of classic dinners.
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