Velvet cauliflower soup with lemon and tuna
4 servings
25 minutes
This velvety cauliflower soup with lemon and tuna is a true embodiment of Mediterranean cuisine, where fresh and light ingredients come together in a harmonious flavor balance. The delicate cauliflower gives the soup an airy texture, while the lemon zest and juice add a subtle citrus freshness that awakens the appetite. Tuna cubes sautéed in olive oil become an exquisite addition, imparting a rich taste of the sea's depth. Fragrant basil adds refreshing notes to the dish and completes its flavor symphony. This soup is perfect as a light, nutritious meal that warms and invigorates at the same time. It is ideal for dinner when you crave something elegant yet simple and healthy. Served with crispy baguette or toast, it becomes a true culinary delight.
1
Peel the potatoes, cut into pieces, place in boiling broth and cook for 3-4 minutes. Add the cauliflower florets and continue cooking for 4-5 minutes.
- Potato: 1 piece
- Vegetable broth: 1 l
- Cauliflower: 600 g
2
Meanwhile, peel the lemon zest with a vegetable knife and cut it into strips, then squeeze the juice from the lemon. Chop the basil leaves with 3 tablespoons of olive oil and an ice cube using a blender. Cut the tuna into cubes, season with salt and pepper, and mix well.
- Lemon: 1 piece
- Green basil: 3 sprigs
- Extra virgin olive oil: to taste
- Tuna fillet (loin): 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour 2 tablespoons of oil and lemon juice into the pan, lightly fry the tuna. Blend the soup with an immersion blender, adjust the taste with salt and pepper. Distribute onto plates. Serve the puree soup with tuna cubes, garnished with lemon zest and a few drops of basil oil.
- Extra virgin olive oil: to taste
- Lemon: 1 piece
- Tuna fillet (loin): 300 g
- Salt: to taste
- Ground black pepper: to taste
