Trio of cream soups: Cauliflower with horseradish cream soup

Fill up on vegetables while enjoying this trio of cream soups: on the menu - sweet potato and coconut milk, cauliflower and horseradish, and rocket with green apple.

Ingredients

For 4 mini casseroles:

½ onion
½ medium cauliflower
1 large potato
1 knob of butter
50cl milk
2 teaspoons ground horseradish
salt and mixed peppercorns

Instructions

Peel and slice the onion. Remove the florets from the cauliflower. Peel the potatoes and cut into cubes.
Heat the knob of butter in a casserole. Sauté the sliced onion until translucent. Then stir in the cauliflower florets and potato cubes. Season with salt and pepper and add the horseradish. Pour in the milk. Mix.
Cover and leave to cook over a low heat for 35 to 40 minutes.

Blend until smooth. Add water as needed to thin the soup and achieve the right consistency.

Serving the cream soups:
Heat the cream soups several moments before serving, and then serve in the mini casseroles, garnished with parsley, cauliflower florets, thin onion slices...

Chef’s tip: these cream soups can be made several hours in advance. When reheating over a low heat, you may need to add some liquid, depending on the desired consistency. You can use stock, water or milk.