Cream Soup with Cauliflower and Nuts
Soups • European
Description
If any ingredients are missing, it's not a big deal.
Ingredients
- Carrot 1 piece
- Cauliflower 20 oz
- Onion 1 piece
- Potato 1 piece
- Milk 1 cup
- Chicken Broth 0 qt
- Herbs 1 bunch
- Turmeric 1 teaspoon
- Nutmeg to taste
- Ghee 1 tablespoon
- Mild Chili Spice 1 piece
- Garlic 1 clove
- Hazelnut 0 oz
- Pumpkin seed oil 0 oz
- Flaxseeds 0 oz
- Wheat Flour 1 tablespoon
- Whole egg 1 piece
- Olive Oil 4 tablespoons
- Toasted Sesame 0 oz
Step-by-Step Guide
Step 1
Prepare the broth (if you don't have ready-made). Clean the vegetables. Break the cauliflower into florets. Grate the carrot. Cut the potato into small cubes. Chop the onion as you like.
Step 2
In a frying pan, add ghee, sauté the chili pepper, add garlic, turmeric, and mix well. Add the onion, mix again (remove the chili pepper). Then dilute with olive oil and add the carrot. Stir. Simmer for about 5 minutes.
Step 3
In cold milk, mix the flour, then add the egg yolks, whisk until smooth, and pour the mixture into the frying pan.
Step 4
Now add the cauliflower florets to the frying pan. Simmer on low heat until the cauliflower is completely soft. If necessary, add broth to the frying pan.
Step 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 frying pan where the cauliflower is simmering, and mix.
Step 6
When the cauliflower is ready, transfer everything to a pot and adjust the consistency with broth (as you like). Then salt if necessary, and when the soup boils, turn it off.
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