Cauliflower Squash Soup

Faigy Grossman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • Contains:

This soup is a tasty and sophisticated dish that is very simple to prepare and has an interesting blend of vegetables. Appealing on the table, it looks and tastes great topped with onion-garlic croutons.

Ingredients (11)

Cauliflower Squash Soup

Start Cooking

Prepare the Soup

  1. In a food processor with the fine shredder blade, process squash and potatoes. In a six-quart (five- and- a- half-liter) pot, sauté onion in oil. Add vegetables and stir until vegetables have softened. Add water to cover.

  2. Bring soup to a boil; reduce heat and cook 10 minutes. Add cauliflower and more water to cover vegetables. Add remaining ingredients and return to a boil. Reduce heat; partially cover pot and cook additional 15–20 minutes, or until all vegetables are soft.

Tip:

For even more flavor, add a little more wine, to taste.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP