Creamy Cauliflower and Fennel Soup with Oats and Walnuts

Name: Creamy Cauliflower and Fennel Soup with Oats and Walnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 400 g Cauliflower; 200 g Fennel; 100 g Oat flakes; 150 g Potatoes; 80 g Walnuts; 30 g Butter; 800 ml Water or broth; 100 ml Crème fraîche; 1 tsp Espelette pepper; 1 pinch Salt; 1 pinch Pepper

Temps

50 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

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Valeurs nutritionnelles

Score santé

Bon · /100

240 kcal

par portion

15 gProtéines

9 gLipides

24 gGlucides

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Etapes

1
Cut the cauliflower, fennel, and potatoes into even pieces.
10 min
2
Melt butter in a pot, add vegetables, and sweat for 3 minutes.
3 min
3
Pour in water or broth and bring to a boil.
3 min
4
Stir in the oat flakes and cook for 20 minutes until vegetables are tender.
20 min
5
Blend the soup with an immersion blender until very smooth.
4 min
6
Stir in the crème fraîche and season with salt, pepper, and Espelette pepper.
2 min
7
Crush the walnuts and sprinkle over the soup before serving hot.
2 min