Description
The spices give this soup a very interesting and rich taste. Quickly prepared and eaten even faster.
Ingredients
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Olive oil
1 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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Coriander
2 tsp
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Cumin
1 tsp
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Chili
0.25 tsp
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Cauliflower
750 g
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Broth
2 cup
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Water
2 cup
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Cream
0.25 cup
Cooking
In a saucepan, heat oil over medium heat. Add the onion and garlic. Cook, stirring, for 6-7 minutes until soft.
Add the coriander, cumin (I have the seeds, but better ground) and chili. Increase the heat and cook, stirring for 2 minutes.
Then add cauliflower, broth and water. Cover, bring to a boil. Reduce heat and simmer for 30 minutes until the cabbage is tender. Remove from heat and leave the lid for another 20 minutes.
Then turn the soup into puree with a blender or in a food processor.
Return to the stove. On low heat stir in cream or sour cream and heat up well in the soup. Add salt, pepper. When will the pepper, do not forget that in the soup already has some chili.
Bon appetit!
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