Cream soup of cauliflower with spices
1 serving
30 minutes
Recipe from the book by Alena Andreasyan "Gastronomic novel."
Calories803.5kcal
Proteins14.4grams
Fats69.8grams
Carbohydrates34.2grams
Cauliflower
3
glass
Leek
25
g
Carrot
55
g
Garlic
1
clove
Turmeric
0.3
tsp
Tahini
1
tsp
Cumin
1
tsp
Coconut cream
250
ml
Sesame oil
to taste
Salt
to taste
Ground black pepper
to taste
Coconut oil
1
tsp
1
Salt, drizzle with coconut oil, and bake in the oven until cooked the cauliflower, leek, and carrot.
- 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.
- Coconut cream: 250 ml
- Garlic: 1 clove
- Cumin: 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.
- Coconut cream: 250 ml
4
Before serving, add tahini and mix well. Season with sesame oil, a mix of favorite seeds, pepper, and herbs.
- Tahini: 1 teaspoon
- Sesame oil: to taste
- Ground black pepper: to taste
