Description
Soup with Eastern spicy notes, at the same time, delicate and harmonious. Here cauliflower goes well with almonds. A delicious and hearty dish! And cooking is very simple, try it!!!
Ingredients
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Cauliflower
1 plug
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Sunflower oil
2 Tbsp
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Cinnamon
0.5 tsp
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Cumin
0.5 tsp
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Coriander
0.5 tsp
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Chili
0.5 tsp
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Turmeric
0.5 tsp
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Broth
1 l
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Almonds
80 g
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Salt
Cooking
Cauliflower cut into small pieces you can and more than the photo, I have assistants overdone.
In a pan heat oil,
add the spices and cook, stirring, 2 minutes.
Then put the cabbage
and pour in the chicken broth. The amount of broth depends on how thick a soup you like.
Add to soup, crushed almonds. You can use toasted almond flakes (slightly crushed nuts or flakes leave for filing). And cook the soup over medium heat until tender cabbage, about 20 minutes.
Transform prepared soup into a puree using a blender.
Put the soup on the stove, warmed up good, poured into plates and serve, garnished with almonds. You can sprinkle a bit of paprika. Bon appetit!
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