Curry Cauliflower Soup
Preparation time: up to 45 minutes
Ingredients for 6 servings:
½ teaspoon of Roman cumin
½ teaspoon of ginger
1/4 teaspoon of chili
1/4 teaspoon of turmeric
a pinch of cardamom
a pinch of cinnamon
cooking oil, I used grapeseed oil
1 ½ liters of vegetable broth
to be served: smoked pepper, good oil, fresh coriander
Chop the onion into a pen, peel the potato and cut into small cubes. At the bottom of the pan warm up a few tablespoons of oil and add onions and potatoes. Fry for a moment, then add all spices and fry in low heat for 4-6 minutes.
In the meantime, divide the cauliflower into very small florets. Add vegetables, mix and pour everything into broth. Cook covered for about 15 minutes or until the cauliflower is soft.
Blend the cooked vegetables into a smooth cream, season with salt and pour into bowls. Serve sprinkled with oil, topped with smoked pepper and fresh coriander.