KISS – Keep It Short & Simple. But go for full taste :-).
To be honest, cauliflower is usually not my favorite vegetable. Usually! Except if it is cooked right. That the cauliflower doesn’t develop the typical cabbage smell and taste. So every now and then the cauliflower may move into my fridge. And mostly I like to have a bowl of soup from it.
The good thing is that cauliflower is a really good base for intensive spices. So this soup comes with these four spicy friends: cumin, garlic, ginger, and paprika powder. Onions and carrots are the perfect round off for this soup. The roasted sunflower seeds add a nutty note.
Cumin is ground caraway seeds. But caraway seeds smell and taste still different. Usually, caraway seeds are added to cabbage dishes to make the cabbage better digestible.
Especially in Arabic dishes, cumin is one of the most used spices. Its warm and spicy taste harmonizes perfectly with garlic and ginger. The paprika powder adds a sweet and fruity twist. As all the spices and ingredients are roasted at the beginning they can develop their aromas perfectly together.
Like all the other soups this one is also perfect for preparation and can be kept in the fridge for up to three days. If you do not want to eat every day the same you can also put some portions in the freezer to be heated on demand.
Just in case you have left some over potatoes you can add them as well. This makes the soup more creamy. Also as a topping for the soup roasted potatoes can be nice.
Recipe (4 servings):
70g sunflower seeds
1 tbsp olive oil
300g carrots (ca. 3 pieces)
2 cloves of garlic
½ tsp ginger powder
1 tsp cumin powder
1 tsp paprika powder (sweet)
2 tsp salt (more on your taste)
½ tsp pepper
Peel the onions and cut them into pieces. Also, cut the carrots. Now heat your soup pot, add some olive oil. Let the onions and carrots slightly roast in the oil on low to medium heat. In the meantime cut the cauliflower. Then it is added in the pot as well. Let that all together roast. Give it a stir every now and then.
Peel the garlic cloves and cut them to small pieces. Add them together with the other spices (ginger powder, cumin powder, paprika powder) to the pot and roast everything together for a few minutes.
Then add the water and cook the soup for another 10 to 15 minutes.
Meanwhile, you can roast the sunflower seeds in a separate pan, no oil added. Until they get a golden brown color. Be careful to not let them burn. Put a few sunflower seeds aside in a small bowl for a crunchy soup topping. Put the rest of the sunflower seeds into the soup.
Finally, mix the soup with the hand blender and season with salt and pepper.
Add the roasted sunflower seeds on the top.
Ready to eat!
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