Cauliflower Cream Soup with Spices
Soups • European
Description
Recipe from the book by Emily Anderson 'Gastronomic Romance'.
Ingredients
- Cauliflower 3 glasses
- Leek 0 oz
- Carrot 0 oz
- Garlic 1 clove
- Turmeric ⅓ spoons
- Tahini 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Coconut Liqueur 10 fl oz
- Sesame Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- Coconut Milk 1 tablespoon
Step-by-Step Guide
Step 1
Season with salt, drizzle with coconut oil, and roast in the oven until the cauliflower, leeks, and carrots are tender.
Step 2
Heat the cream in a saucepan, combine it with the cooked vegetables, and simmer for another 7–8 minutes. At the same time, add the minced garlic, cumin, and turmeric to allow their flavors to develop with the heat.
Step 3
Then blend the soup in a blender. If the soup seems too thick, add more warm cream. The consistency of the soup should be silky and smooth. The flavor is balanced and light.
Step 4
Before serving, add tahini and mix well. Season with sesame oil, a blend of your favorite seeds, pepper, and herbs.
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