Soupe au chou-fleur, patate douce et pois chiche au Cookeo
- 3/4 cauliflower
- 1 sweet potato
- 250 g (0,55 lbs) cooked chickpeas
- 1/2 yellow onion
- 2 garlic cloves
- 10 cl liquid cream
- 1 vegetable stock cube
- cumin
- paprika
- olive oil
- salt and pepper
Peel the onion and chop it finely. Peel the garlic cloves.
Cut the cauliflower into florets. Peel the sweet potato and cut it into cubes.
Put a drizzle of olive oil in the Cookeo bowl and brown/fry the onion and the pressed garlic for 1 minute. Add the cauliflower, sweet potatoes and chickpeas and brown for another 5 minutes.
Season with 1 tsp of paprika, 1/2 tsp of cumin and pepper. Add the vegetable broth and 1 liter of water. Mix well then start cooking under pressure for 20 minutes.
At the end of cooking, transfer to a glass or stainless steel container and mix with an immersion blender (I advise you not to mix directly in the tank at the risk of damaging the coating). Add the cream and adjust the seasoning
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