Composition / ingredients
Cooking method
Preheat the oven to 200 degrees. Zucchini and cauliflower are washed, cut into arbitrary pieces, spread on a baking sheet, and sprinkle with olive oil. Bake for 10-20 minutes, until a golden crust forms from below.
While the vegetables are baking, prepare the remaining ingredients for the dish:
- peel the onion, cut into cubes, fry in olive oil until translucent;
- peel the garlic, chop with a knife, add to the onion and leave for 1 minute;
- put the vegetables in a small saucepan, pour in the broth, bring to a boil;
- then reduce the heat to medium, add baked cauliflower and zucchini, salt and pepper, cook for 10-15 minutes;
- remove the pan from the heat and bring the puree to uniformity using an immersion blender (you can pour everything into the bowl of a stationary blender and grind there).
Put the puree in serving plates, season with olive oil and sour cream, and don't forget to garnish with fresh thyme.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Broth - 15 kcal/100g
