Oriental Cauliflower Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml vegetable stock
- 1 large cauliflower
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ Chinese spice
- 80 g Gouda cheese, rated
- 200 ml sweet cream
- 0.5 teaspoon ½ turmeric (turmeric)
- salt and pepper
- sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock (from instant) to a boil.
- Cut away a few small florets from the cauliflower and set aside. Chop the rest of the cauliflower into small pieces, add to the vegetable stock and season with ground cinnamon, Chinese spices, ground cumin and ground coriander. Simmer for 10 minutes, then puree the soup. Put the pot back on the stove, add the decorative jars and let simmer for another 5 minutes. Take the decorating jars out of the soup again.
- Stir in 80 g of grated Gouda cheese and let it melt. Just before serving, whip and stir in 200 ml cream. Add turmeric (possibly a little more than 1/2 teaspoon) and season to taste with salt, pepper, sugar and a little lemon juice. Add the decorating jars, heat them up briefly if necessary and serve the soup.
- Do not Scare. During the cauliflower cooking, the soup has a not so appetizing, brownish color due to the spices. This changes with the addition of turmeric. This gives the soup an appetizing yellow-orange color.
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