• 1 tbsp. Garlic powder • 1 tsp. Caraway • 1 tsp. Paprika
Preparation ◈ Turn the oven on medium level and place the peppers Poblano on a baking sheet. ◈ Roast, turning sometimes until the skin gets dark and peppers get soft. ◈ Put the pepper in a container and cover and let it cool. ◈ Steam the cauliflower until it becomes very soft. It takes about 5 minutes in the microwave or 7-10 on a regular stove. ◈ Using a blender or food processor, mash cauliflower and 90 grams. vegetable broth. Pour the rest of the broth and continue to mix the mashed potatoes until it becomes a homogeneous mass. ◈ Melt the butter in a saucepan and fry the onions on medium heat until it becomes translucent. ◈ Add half the cauliflower puree to the pan, sour cream and cheese, cook, stirring until the soup thickens. Reduce heat. ◈ Remove the peel and seeds from the chilled pepper Poblano and cut it into cubes, leaving about 1 tablespoon to decorate the finished soup. ◈ Add the remaining cauliflower puree and diced pepper to the pan. Simmer on medium heat for about 5 minutes. ◈ Add garlic powder, smoked paprika, and cumin to the soup and remove from the heat. Serve hot, sprinkled on top of the remnants of pepper and cheese.
Bon Appetit!
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