Recipe preparation
- 1Peel the potatoes and dice them into small cubes. Remove the leaves and wash the cauliflower, cut it into small pieces.
- 2Place the vegetables in the cooking recipient, season with nutmeg and pepper. Cover with water up to the half-way point of the recipient.
- 3Add the broken up stock cubes.
Close the pressure cooker.
- 4Press the Pressure button and position the Pressure button to Pressure. Start the cooking by pressing the Start/Stop button and cook for 8 minutes.
- 5Stir the soup, adding the grated cheese and serve. Serve the soup with cheese cubes and croutons for example.
- 6If the soup is too thick, stir in 1 cup of hot vegetable stock. Add a dollop of cream or replace the grated cheese with 100g of cream cheese.
Recipe preparation
- 1Peel the potatoes and dice them into small cubes. Remove the leaves and wash the cauliflower, cut it into small pieces.
- 2Place the vegetables in the cooking recipient, season with nutmeg and pepper. Cover with water up to the half-way point of the recipient.
- 3Add the broken up stock cubes.
Close the pressure cooker.
- 4Press the Pressure button and position the Pressure button to Pressure. Start the cooking by pressing the Start/Stop button and cook for 8 minutes.
- 5Stir the soup, adding the grated cheese and serve. Serve the soup with cheese cubes and croutons for example.
- 6If the soup is too thick, stir in 1 cup of hot vegetable stock. Add a dollop of cream or replace the grated cheese with 100g of cream cheese.
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