Cauliflower soup with cumin and pine nuts

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Recipe by Damaris Beems Course: SoupsCuisine: Morrocan, Arabic
Servings

8

Preparation

15

minutes
Cooking time

30

minutes
Total time

45

minutes

It can be so cold and windy outside sometimes, and then soup is your best consolation once you’re back at home. All cold and wet. Soft, warm. You can eat it without thinking. Your mind takes you back to half an hour ago when you were still outside. You’re coming back to life. The energy is coming back. And in the meantime, you’re just enjoying the delicious flavors you’re tasting.

Ingredients

  • 2 onions

  • 1 large cauliflower

  • 3 cloves garlic

  • 2 table spoons cumin seeds

  • 4 table spoons pine nuts

  • 500 ml vegetable broth

  • 500 ml coconut milk and oat milk

  • 0,5 table spoon cinnamon

  • 50 gram plant based butter

  • 0,5 table spoon chili flakes

  • salt and pepper

Preparation

  • Fry the onion in the butter. Add the garlic and let it fry for a while. Then add the cauliflower florets along with the vegetable stock. Cover the pan with a lid and let the cauliflower cook until tender.
  • First, roast the pine nuts in a frying pan until they are brown. Put them aside in a bowl. Then roast the cumin seeds so that they also release their taste and aroma a bit.
  • When the cauliflower is cooked, add the cumin seeds and chilli flakes. Now you can puree the soup with a hand blender. Then add the milk and coconut milk and stir well. Let it heat well. Serve with the toasted pine nuts.

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