Cream soup with cauliflower and nuts
6 servings
40 minutes
Cauliflower cream soup with nuts is a refined and delicate dish of European cuisine. It combines the airy lightness of cauliflower with a rich nutty aroma, creating a harmony of flavors. The soup has a silky texture due to the use of milk and egg yolks, while spices like turmeric and nutmeg add subtle warmth. Nuts and seeds not only enrich the taste but also add health benefits by infusing the dish with valuable elements. This soup is perfect for a cozy family dinner or a light lunch. It can be served with herbs and crispy croutons to highlight the depth of flavor. Such a dish will warm you on cool days and provide gentle gastronomic impressions.
1
We are preparing broth (if there is none ready). We clean the vegetables. We break the cabbage into florets. We grate the carrot. We cut the potato into small cubes. We chop the onion as we like.
- Carrot: 1 piece
- Cauliflower: 500 g
- Onion: 1 piece
- Potato: 1 piece
2
In a pan, add ghee, sauté chili pepper, add garlic and turmeric, mix well. Add onion and mix again (remove chili pepper). Then dilute with olive oil and add carrot. Stir. Simmer for about 5 minutes.
- Ghee (clarified butter): 1 tablespoon
- Chili pepper: 1 piece
- Garlic: 1 clove
- Turmeric: 1 teaspoon
- Olive oil: 4 tablespoons
- Carrot: 1 piece
3
In cold milk, we mix the flour, then add the egg yolks, whisk until smooth, and pour the mixture into the pan.
- Milk: 1 glass
- Wheat flour: 1 tablespoon
- Egg yolk: 1 piece
4
Now add the cabbage, broken into small florets, to the pan. Simmer on low heat until the cabbage is completely soft. If necessary, add broth to the pan.
- Cauliflower: 500 g
- Vegetable broth: 1 l
5
Grind the nuts, seeds, and grains using a coffee grinder or blender (you can also chop finely and grind in a mortar — this preserves more nutrients). Then add to the pan where the cabbage is stewing and mix.
- Hazelnut: 50 g
- Pumpkin seeds (pepitas): 15 g
- Flax seeds (linseed): 15 g
- Sesame seeds: 15 g
6
When the cabbage is ready, pour all the contents into a pot and add broth (adjust to your liking). Then salt if necessary, and when the soup boils, turn it off.
- Vegetable broth: 1 l
- Nutmeg: to taste
