Cauliflower soup3 comments Jun 16th, 2010 | By Tobias | Category: Recipes, Soups
The temperature is rising but I still can’t stop making soups. This time I used cauliflower. In my opinion cauliflower is under estimated. This vegetable is just not used enough. Here is a recipe for a well seasoned, slightly exotic cauliflower soup.
Cooking time: 60 minutes
- 1 cauliflower, 1 kilogram
- 2 onions
- some butter
- a tea spoon of cumin
- 3 cloves of garlic
- some cinnamon
- some chili
- 250 ml coconut milk
- a large cup of vegetable stock
- salt and pepper
Heat oil in a deep frying pan. Roast the pine seeds in the pan until they are light brown. Then remove the seeds form the pan and put aside.
Now add a bit of butter to the pan. Put the chopped onions into the pan so slowly fry for the next 20 minutes. Make sure that the temperature is low.
Towards the end of the 20 minutes add the cumin, the garlic and the cinnamon. Fry a bit. Now add the cauliflower cut in pieces. Fry for a few minutes then add the vegetable stock. Cover and let it simmer for 20 minutes.
When the cauliflower has cooked you can mash it up a bit. Use a fork or an oter utensil to do so. Add the coconut milk and let the pan sit for a couple of minuntes.
You can cream the soup a bit with a mixer. Drizzle chili and pine nuts over the soup and serve.