Cream soup of cauliflower with spices

1 serving

30 minutes

Recipe from the book by Alena Andreasyan "Gastronomic novel."

Energy value per serving

• Calories: 803.5
• Proteins: 14.4g
• Fats: 69.8g
• Carbohydrates: 34.2g

Ingredients

• Cauliflower: 3 glass
• Leek: 25 g
• Carrot: 55 g
• Garlic: 1 clove
• Turmeric: 0.3 tsp
• Tahini: 1 tsp
• Cumin (zira): 1 tsp
• Coconut cream: 250 ml
• Sesame oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Coconut oil: 1 tsp

Cooking steps

1. Salt, drizzle with coconut oil, and bake in the oven until cooked the cauliflower, leek, and carrot.

   Required ingredients:

   • Cauliflower: 3 glasss
   • Leek: 25 g
   • Carrot: 55 g
   • Coconut oil: 1 teaspoon
   • Salt:  to taste

2. Heat the cream in a saucepan, combine with the prepared vegetables, and cook for another 7-8 minutes. At the same time, add minced garlic, cumin, and turmeric to release their flavors under heat.

   Required ingredients:

   • Coconut cream: 250 ml
   • Garlic: 1 clove
   • Cumin (zira): 1 teaspoon
   • Turmeric: 0.3 teaspoon

3. Then blend the soup in a blender. If the soup seems too thick, add more warm cream. The consistency of the soup is silky and smooth. The taste is balanced and light.

   Required ingredients:

   • Coconut cream: 250 ml

4. Before serving, add tahini and mix well. Season with sesame oil, a mix of favorite seeds, pepper, and herbs.

   Required ingredients:

   • Tahini: 1 teaspoon
   • Sesame oil:  to taste
   • Ground black pepper:  to taste