A Brief History of Soup
Soups have been part of human diets for centuries. Ancient civilizations utilized soups for nourishment, utilizing simple ingredients and inventive cooking methods. Over time, soups diversified, influenced by geographical regions, available ingredients, and cultural preferences.
Types of Soups Around the World
The world of soup is a tapestry of tastes and textures. From the clear broths of Asia, such as miso and pho, to the creamy veloutés and bisques of European cuisines, each type of soup reflects the traditions and flavors unique to its origin.
The Health Benefits of Soup
Beyond its comforting warmth, soup offers a nutritional punch. Packed with vegetables, proteins, and often low in fat, soups contribute to a balanced diet and aid in hydration. Their liquid form may also support digestion and overall well-being.
Homemade Soup Recipes for Every Season
Embrace the seasons with an array of homemade soup recipes. From hearty stews for winter to refreshing chilled soups for summer, these recipes utilize seasonal produce, inviting you to savor the flavors of each time of year.
Spaghetti Enthusiast's Soup
paghetti Enthusiast's Soup is a savory delight featuring lean ground beef, a medley of vegetables, and a zesty tomato broth. Infused with Italian seasoning and a touch of cayenne pepper, this hearty soup is paired with al dente broken spaghetti for a unique twist. Quick to make and brimming with flavors, it's a comforting fusion of soup and pasta that promises a satisfying and flavorful dining experience.
Equipment
- Large pot or Dutch oven
- cutting board
- knife
- wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Colander (for draining spaghetti)
- Saucepan (for cooking spaghetti)
- Serving bowls
Ingredients
- 1 pound lean ground beef
- 1 medium-sized onion, finely chopped (1/2 cup)
- 1 medium green sweet pepper, chopped (1/2 cup)
- 1 medium green bell pepper, finely chopped (1/2 cup)
- 1 stalk celery, finely chopped (1/2 cup)
- 1 medium carrot, finely chopped (1/2 cup)
- 2 cloves garlic, minced
- 1 can (14.5 ounces) no-salt-added diced tomatoes, undrained
- 1 jar (14 ounces) prepared spaghetti sauce
- 1 cup water
- 1 tbsp crushed quick-cooking tapioca
- ½ tsp crushed dried Italian seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- ⅛ tsp cayenne pepper
- 2 ounces dried spaghetti, broken into 2- to 3-inch pieces
Instructions
- In a large pot or Dutch oven, cook the lean ground beef over medium heat until browned. Drain any excess fat.
- Add the finely chopped onion, green bell pepper, celery, and carrot to the pot. Cook until the vegetables are tender, stirring occasionally.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the undrained diced tomatoes, prepared spaghetti sauce, water, crushed quick-cooking tapioca, dried Italian seasoning, salt, black pepper, and cayenne pepper to the pot. Mix well to combine.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
- Meanwhile, cook the broken pieces of dried spaghetti according to the package instructions until al dente. Drain and set aside.
- Once the stew is ready, serve it over the cooked spaghetti or combine the spaghetti directly into the pot, stirring gently to combine.
- Adjust seasoning to taste and serve hot. Enjoy your Spaghetti Enthusiast's Soup!
Notes
Feel free to customize this Spaghetti Enthusiast's Stew by adding your favorite vegetables or adjusting the level of spice to suit your taste. Additionally, for a time-saving option, consider using pre-cooked or leftover spaghetti and simply stir it into the stew before serving. This versatile dish allows for creative variations and can be easily adapted to your preferences. Enjoy experimenting with different ingredients to make it your own!
Nutrition
Calories: 252kcal | Carbohydrates: 27g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Fiber: 5g
Stuffed Cabbage Soup
This Stuffed Cabbage Soup is a harmonious blend of lean ground beef, vibrant vegetables, and aromatic spices, expertly crafted for a comforting and flavorful experience. The addition of light brown sugar and smoked paprika imparts subtle sweetness and smokiness, while the choice of unsalted chicken broth allows for control over sodium levels. Simmered to perfection with medium-grain brown rice, this soup offers a hearty and satisfying meal. Customize the spice levels to your preference and savor the warmth and richness of this culinary masterpiece. Garnish with fresh flat-leaf parsley for an optional finishing touch.
Equipment
- Large pot or Dutch oven
- Cooking Spoon
- Cutting board and knife
- Measuring spoons and cups
- Lid
- Spoon for Serving
- Fresh Parsley Chopper
Ingredients
- 2 tbsp canola oil
- 1 ½ pounds lean ground beef
- 4 Cups chopped green cabbage
- 2 Cups chopped yellow onion
- 1 ¼ Cups chopped carrots
- 1 Cup chopped celery
- 2 tbsp light brown sugar
- 1 tbsp smoked paprika
- 1 tsp Salt
- ½ tsp ground pepper
- ¼ tsp cayenne pepper
- 1 (15-ounce) can no-salt-added tomato sauce
- 4 Cups unsalted chicken broth
- ¼ Cup medium-grain brown rice
- 2 tbsp chopped fresh flat-leaf parsley (optional)
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of canola oil over medium heat.
- Add the lean ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the chopped green cabbage, yellow onion, carrots, and celery. Cook until the vegetables begin to soften.
- Sprinkle light brown sugar, smoked paprika, salt, ground pepper, and cayenne pepper over the mixture. Stir well to evenly distribute the flavors.
- Pour in the no-salt-added tomato sauce and unsalted chicken broth. Stir to combine.
- Add the medium-grain brown rice to the pot, stirring to incorporate.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes or until the rice is cooked, and the flavors meld together.
- Taste and adjust seasoning if necessary.
- Serve hot, and if desired, garnish with chopped fresh flat-leaf parsley for a burst of freshness.
- Enjoy this hearty Stuffed Cabbage Soup, expertly crafted for a satisfying and comforting dining experience.
Notes
This Stuffed Cabbage Soup seamlessly blends lean ground beef with a medley of vegetables, herbs, and spices for a comforting and flavorful experience. The addition of brown sugar and smoked paprika imparts a subtle sweetness and smokiness. The choice of unsalted chicken broth ensures control over the sodium content. Don't forget the option to garnish with fresh parsley for a delightful finishing touch. Adjust the spice levels according to your taste preferences, and savor the warmth and richness of this expertly crafted soup.
Nutrition
Calories: 300kcal | Carbohydrates: 18g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Fiber: 3g
Miso Soup
This recipe is for a flavorful and comforting Miso Soup. The ingredients include water, dashi granules, miso paste, silken tofu, and green onions. The soup is prepared by dissolving dashi granules in water, adding diced silken tofu, and simmering gently. Miso paste is mixed with a ladleful of hot broth to create a smooth mixture, which is then added back to the saucepan. The soup is simmered for a few more minutes before adding sliced green onions. The final result is a delicious and hot bowl of miso soup, perfect for a comforting meal during any season.
Equipment
- Large saucepan or pot
- Whisk
- Ladle
- Small bowl for mixing miso paste
Ingredients
- 4 cups Water
- 2 tsp Dashi granules
- 3 tbsp Miso paste
- 1 package (8 ounces) Silken tofu, diced
- 2 Green onions, sliced diagonally into 1/2-inch pieces
Notes
- In a large saucepan, pour in the 4 cups of water and place it over medium heat.
- Sprinkle the dashi granules into the water and stir gently until they dissolve completely.
- Add the diced silken tofu to the saucepan and allow it to simmer gently for a few minutes.
- Take a small bowl and spoon in the miso paste. Gradually add a ladleful of the hot broth from the saucepan into the bowl and whisk until the miso paste dissolves and blends smoothly.
- Pour the miso mixture back into the saucepan and stir well to combine all the ingredients.
- Let the soup simmer for an additional 2-3 minutes, ensuring it doesn't come to a boil.
- Finally, add the sliced green onions to the soup and cook for another minute.
- Remove the saucepan from heat and serve the miso soup hot in individual bowls.
Nutrition
Calories: 63kcal
Creamy Celery Root and Mushroom Soup with Chive Oil
Creamy Celery Root and Mushroom Soup with Chive Oil is a velvety, earthy delight. This comforting soup combines the delicate flavors of celery root, sautéed mushrooms, and a touch of chive oil for a gourmet touch. With a creamy base and a hint of garlic, this soup is perfect for warming up on chilly days or as an elegant starter for a special meal.
Equipment
- 1 Large pot
- 1 blender
- Cutting board and knife
- 1 Pan
- Stirring Utensils
- Fine-mesh sieve or cheesecloth (for Chive Oil)
- Measuring cups and spoons
- Bowls and Serving Soup Bowls
Ingredients
For the Soup:
- 3 tbsp unsalted butter
- 1 white onion chopped
- 1 leek white and light green parts only, halved and chopped
- 1 celery root peeled and cubed
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 225 g button mushrooms sliced
For the Chive Oil (optional):
- 30 g chives chopped
- 3 tbsp olive oil
Instructions
Prepare the Chive Oil (optional):
- In a blender or food processor, combine the chopped chives and olive oil. Blend until smooth. Strain the oil through a fine-mesh sieve or cheesecloth to remove any solids. Set aside.
Make the Soup:
- In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and leek, and sauté for about 3-4 minutes until they become translucent.
- Add the minced garlic and celery root cubes to the pot. Cook for another 5-7 minutes, stirring occasionally, until the celery root begins to soften.
- Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 20-25 minutes or until the celery root is tender.
Blend the Soup:
- Using an immersion blender or a regular blender, carefully blend the soup until it's smooth and creamy. Be cautious with hot liquids, and blend in batches if using a regular blender.
Return to the Pot:
- Return the blended soup to the pot. Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup over low heat, stirring until it's warmed through.
Sauté the Mushrooms:
- In a separate pan, heat a bit of butter or olive oil over medium-high heat. Add the sliced mushrooms and sauté for 4-5 minutes until they become golden brown and tender. Season with a pinch of salt and black pepper.
Serve:
- Ladle the creamy celery root soup into bowls and garnish each serving with sautéed mushrooms. If desired, drizzle a little chive oil on top for added flavor and color.
Notes
Enjoy your homemade Creamy Celery Root and Mushroom Soup with optional Chive Oil! It's a delightful, creamy, and flavorful dish perfect for any time of the year.
- Celery Root Prep: When peeling and cubing the celery root, make sure to remove any tough or woody parts. It's best to use the tender, inner portions.
- Sauté the Vegetables: Sautéing the onions, leeks, and celery root before adding the broth develops their flavors and enhances the overall taste of the soup. Be patient and let them soften and release their aromas.
- Blending Safety: If using a regular blender to puree the soup, allow it to cool slightly before blending. Hot liquids can expand in a blender, and blending very hot soup can be dangerous. Blend in batches if necessary.
- Chive Oil (Optional): The chive oil adds an extra layer of flavor and a pop of color. It's optional, so feel free to skip it if you prefer a simpler version of the soup.
- Seasoning: Taste the soup before serving and adjust the seasoning with salt and black pepper as needed. Seasoning is a matter of personal preference, so add a little at a time and taste until it's just right for you.
- Sautéed Mushrooms: Sautéing the mushrooms separately allows them to develop a nice, golden brown color and flavor. Don't overcrowd the pan, as this can make them release too much moisture and steam rather than brown.
- Garnish and Presentation: To make your soup look appealing, ladle it into bowls, top it with sautéed mushrooms, and optionally drizzle with chive oil. You can also garnish with fresh chives or a dollop of sour cream for a finishing touch.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 343kcal | Carbohydrates: 20g | Protein: 5g | Fat: 28.8g | Cholesterol: 39.8mg | Sodium: 1326mg | Sugar: 9.3g
Vegetable Beef Soup
This Vegetable Beef Soup recipe offers a hearty and comforting dish packed with the flavors of ground beef, mixed vegetables, and aromatic seasonings. The ground beef is browned and combined with water, potatoes, frozen mixed vegetables, diced tomatoes, chopped onion, beef bouillon, and black pepper. Simmered until the vegetables are tender, this soup is a delicious and nutritious option for colder days. Serve it hot and garnish with fresh parsley for an extra touch of flavor. Enjoy this satisfying soup with a side of crusty bread to complete your meal.
Equipment
- Large pot or Dutch oven
- Cooking utensils (spatula, spoon)
- Knife for chopping
- cutting board
- Measuring cups and spoons
- Ladle or soup spoon
- Bowls for serving
Ingredients
- 1 pound Ground beef
- 2 quarts Water
- 4 Potatoes, peeled and cubed
- 1 (16 ounce) Package frozen mixed Vegetables
- 1 (14.5 ounce) can diced Tomatoes
- 1 Onion, chopped
- 8 cubs Beef Bouillon, crumbled
- ½ tsp Ground black pepper
Notes
- In a large pot or Dutch oven, brown the ground beef over medium heat until it's fully cooked. Drain any excess fat.
- Add water to the pot, along with the peeled and cubed potatoes, frozen mixed vegetables, diced tomatoes (including the liquid), chopped onion, crumbled beef bouillon cubes, and ground black pepper.
- Stir all the ingredients together and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the vegetables are tender.
- Give the soup a taste and adjust the seasoning if needed by adding more salt or pepper according to your preference.
- Once the vegetables are cooked to your desired tenderness, the Vegetable Beef Soup is ready to be served. Ladle it into bowls and garnish with fresh parsley, if desired.
Nutrition
Calories: 245kcal
Dairy-Free Creamy Broccoli Soup
This Dairy-Free Creamy Broccoli Soup recipe is a delicious and nutritious option for those looking for a dairy-free alternative. With a combination of fresh vegetables and flavorful ingredients, this soup is perfect for a light and refreshing meal during the summer season. The recipe involves sautéing onions and garlic, followed by adding coarsely chopped broccoli stalks, florets, and stalks, along with potatoes and celery root. Low-sodium vegetable stock is added to create a flavorful base. After simmering and allowing the vegetables to cook through, the soup is pureed until smooth and creamy. Finally, it is seasoned to taste and served hot, garnished with fresh herbs or a drizzle of olive oil for an extra touch of flavor. Customize the recipe by adding your favorite vegetables or spices to suit your taste preferences. Enjoy the creamy goodness of this dairy-free soup on a warm summer day!
Equipment
- Large soup pot or Dutch oven
- cutting board
- Chef's knife
- wooden spoon or spatula
- Immersion blender or countertop blender
- Ladle or serving spoon
- Soup bowls or plates for serving
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, coarsely chopped
- 3 large cloves garlic, coarsely chopped
- 3 broccoli stalks, coarsely chopped
- 2 broccoli florets and stalks, coarsely chopped
- 2 large potatoes, peeled and coarsely chopped
- ⅓ celery root, coarsely chopped
- 4 cups low-sodium vegetable stock (to make it dairy-free)
Notes
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onion and garlic to the pot and sauté until they become translucent and fragrant.
- Add the coarsely chopped broccoli stalks, florets, and stalks, along with the potatoes and celery root. Sauté for a few minutes to allow the flavors to meld together.
- Pour in the low-sodium vegetable stock and bring the mixture to a boil.
- Reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender and cooked through.
- Remove the pot from the heat and allow it to cool slightly.
- Use an immersion blender or transfer the mixture to a countertop blender in batches to puree the soup until smooth and creamy.
- Once the soup is blended to your desired consistency, return it to the pot and heat it over low heat until warmed through.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve the dairy-free creamy broccoli soup hot, garnished with some fresh herbs or a drizzle of olive oil if desired.
Nutrition
Calories: 152kcal
Caribbean Fish Soup
This recipe is for a delicious fish and vegetable stew that captures the flavors of summer. The stew features fresh ingredients like whole fish, green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, hot chile pepper, garlic, and aromatic thyme leaves. The fish is first marinated with lemon juice before being simmered in a pot with the vibrant assortment of vegetables. The result is a flavorful and satisfying stew that is perfect for a summertime meal. Serve it in bowls, garnish with extra thyme leaves if desired, and savor the taste of summer in every spoonful.
Equipment
- Large pot or Dutch oven
- knife
- cutting board
- Lemon juicer or citrus squeezer
- Stirring spoon or spatula
- Bowls for serving
Ingredients
- 2 pounds Fish scaled and cleaned
- 1 1 lemon
- 8 cups Water
- Green bananas, chopped.
- 1 pound Pumpkin cut into 1-inch pieces
- 2 Potatoes chopped
- 2 ears Corn cut into 1-inch pieces.
- 4 ounces Carrots cut into 1/2-inch pieces
- 1/2 cup Okra chopped
- 4 Scallions chopped.
- 1 Hot chili pepper
- 2 Garlic cloves chopped
- 1 tsp Salt
- 1 tbsp Ground black pepper
- 4 sprigs Fresh thyme leaves stripped
Notes
- Rinse the fish thoroughly and squeeze the lemon juice over it. Set aside.
- In a large pot, bring the water to a boil.
- Add the green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, hot chile pepper, garlic, salt, and black pepper to the pot.
- Stir the ingredients and let them simmer over medium heat for about 15 minutes, or until the vegetables are tender.
- Carefully place the seasoned fish into the pot and add the fresh thyme leaves.
- Continue simmering for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the pot from the heat and discard the hot chile pepper.
- Serve the fish and vegetables in bowls, making sure to distribute them evenly.
- Garnish with additional fresh thyme leaves, if desired.
- Enjoy your flavorful fish and vegetable stew!
Nutrition
Calories: 203kcal
Turkey and Rice Soup
This recipe is for Turkey Stock and Rice Soup, a delicious and comforting dish perfect for utilizing leftover turkey. The recipe begins by creating a flavorful stock using the turkey carcass, along with aromatic vegetables, herbs, and spices. After simmering the stock, it is strained and set aside. In a separate pot, diced onions, carrots, celery, and minced garlic are sautéed until tender. Poultry seasoning, dried rosemary, onion powder, cooked rice, and the strained turkey stock are then added to the pot and simmered to allow the flavors to meld together. The soup is seasoned with salt and pepper and can be garnished with fresh herbs. This hearty and satisfying soup is a great way to enjoy the flavors of turkey in a comforting bowl of goodness.
Equipment
- Large pot
- Fine-mesh sieve or cheesecloth
- cutting board
- knife
- wooden spoon or spatula
- Measuring spoons
- measuring cups
- Soup pot or Dutch oven
- stove or cooktop
- Serving bowls or soup bowl
- Fresh herbs for garnish
Ingredients
For the Stock
- 1 turkey carcass
- 1 large onion, halved with skin intact
- 1 large carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 head garlic, halved
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 2 bay leaves
- Salt and ground black pepper to taste
- 2 quarts water, or as needed
For the Soup
- 2 large onions, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tbsp poultry seasoning
- 1 tbsp dried rosemary
- 1 tbsp onion powder
- 2 cups cooked rice
- Salt and ground black pepper to taste
Notes
- In a large pot, add the turkey carcass, halved onion, chopped carrot, celery, halved garlic, dried rosemary, dried thyme, bay leaves, salt, and black pepper.
- Pour in enough water to cover the ingredients in the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 2-3 hours. This will allow the flavors to infuse into the stock.
- After simmering, strain the stock using a fine-mesh sieve or cheesecloth, discarding the solids. Set the stock aside.
- In a separate pot, heat some oil or butter over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté them until they become tender and fragrant.
- Add the poultry seasoning, dried rosemary, onion powder, cooked rice, and the strained turkey stock to the pot. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to blend together.
- Season the soup with salt and ground black pepper according to your taste preferences.
- Serve the turkey stock and rice soup hot, garnishing with fresh herbs if desired. Enjoy this comforting and flavorful soup!
Nutrition
Calories: 115kcal
Cream of Asparagus Soup (blender recipe)
Heat water with salt to boiling, cook asparagus until tender, blend with cream, pepper, and dill weed, and then heat again without boiling. Finish with butter.
Equipment
- Saucepan
- blender
- spoon or spatula
- stove or cooktop
- Measuring utensils
Ingredients
- 3/4 cup Water - 180 ml
- 3/4 tsp Salt - 3 ml
- 1 lb Asparagus, Cut in 1/4 - inch (0.5 - cm) Pieces on Diagonal - 450 g
- 1 cup Light Cream - 250 ml
- 1/8 tsp Pepper - 0.5 ml
- 1/4 tsp Dill Weed (optional) - 1 ml
- 2 tbsp Butter - 30 ml
Notes
- Heat a pot of water with salt to boiling.
- Add asparagus pieces to the boiling water, cover, and cook for approximately 5 minutes, or until the asparagus is tender.
- Transfer the cooked asparagus and the cooking water to a blender. Cover the blender and blend until smooth.
- Add cream, pepper, and dill weed to the blender, and blend again until well combined.
- Transfer the mixture back to the saucepan and heat it just until it reaches the boiling point, taking care not to boil it.
- Stir in butter to finish the sauce.
Nutrition
Calories: 119kcal
Cauliflower Soup
To prepare a creamy vegetable soup, boil cauliflower and carrots in salted water until tender-crisp, then drain and save the cooking water. In a large saucepan, melt butter and mix in flour, add consommé and boiling water to the reserved vegetable cooking water to make 4 cups, bring to a boil while stirring. Add green pepper, salt, pepper, and sugar and let boil gently for 3 minutes. Gradually add boiling liquid to egg yolks while stirring, then return the mixture to the saucepan. Add the cooked vegetables and gently cook for 2 more minutes, then serve immediately.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Immersion blender or regular blender
- Ladle or spoon for serving
Ingredients
- 1 medium Head cauliflower, broken into florets 1 medium
- 2 Carrots, Sliced 2
- 1/3 cup Butter 80ml
- 5 tbsp Flour 75ml
- 10- oz can Consommé 284-ml can
- 4 cups Liquid (vegetable cooking liquid plus water) 1l
- 1 medium Green Papper, Diced 1 medium.
- 1 1/2 tsp Salt 7ml
- 1 tsp Sugar 5ml
- 2 Eggs, Yolks, lightly beaten. 2
Notes
- Boil the cauliflower and carrots separately in salted water until they are tender-crisp. Drain and reserve the cooking water.
- In a large saucepan, melt the butter and sprinkle in the flour. Stir until well combined, then remove from heat.
- Gradually add the consommé, then enough boiling water to the reserved vegetable cooking water to make 4 cups (1 L) in total. Stir to combine.
- Return the saucepan to high heat and bring the mixture to a boil, stirring constantly. Add green pepper, salt, pepper, and sugar. Reduce the heat to low and let it boil gently for 3 minutes.
- Gradually add about 1 cup (250 ml) of the boiling liquid to the egg yolks, stirring constantly. Return the mixture to the saucepan, continuing to stir.
- Add the cooked cauliflower and carrots and gently cook for 2 minutes longer, stirring constantly. Serve immediately and enjoy.
Nutrition
Calories: 120kcal
