Two years ago I posted a similar recipe. I suggested then to mix white vegetables like cauliflower, kohlrabi, turnips and parsnips. This time I am insisting on only cauliflower: like asparagus it contains a huge amount of proteins! Yes, there are proteins in plant food and it is much healthier to take it this way! The human body is made up of 60 % water, 17 % proteins, 17 % fat and only 5 % carbohydrates. Fat and carbohydrates produce energy, if you take more than needed both transform into fat. Protein is needed in muscles, in vasculature, in the cells – so, isn´t it better to support the muscles than the body fat?
Peel and cut onion and garlic cloves and roast in oil. Wash and peel cauliflower, potato and carrot, cut into small pieces and roast 2 – 3 minutes with onion and garlic. Salt, pepper.
Add water (and cube) until the vegetables are covered, let it once boil and simmering for about 15 minutes. The shorter the cooking time, the less loss in vitamins etc. The vegetables start being soft after about 12 minutes. That is the time when I stop cooking.
Puree with the help of a hand blender. If the velouté is to thick add water and for a nicer taste some tbsp olive oil.
Croûtons: dice a slice of bread and fry slowly in a generous quantity of oil. It must not be too hot. Take out and let rest on a plate. They are crunchier when cold. Salt. Before serving the velouté decorate with parsley, thinly sliced chilies (or not) and croûtons. Enjoy!
September garden, in the left background lilac flourishing artichokes