Cauliflower and beetroot cream soup
Ingredients
Preparação
Cauliflower and beetroot cream soup recipe:
1 Place the chopped onion and leek in the bowl and chop for 5 seconds at speed 5.
2 Add the olive oil and cook without the measuring cup for 5 minutes at 100°C, speed 2.
3 Add the cauliflower, washed and divided into florets, without the thick stems. Season with salt, add the water, and cook with the measuring cup in place on the lid for 25 minutes at 100°C, speed 2.
4 Add the cooked beetroot, cut into pieces, through the opening in the lid and blend for 1.5 minutes, gradually increasing the speed from 3 to 9.
