Cauliflower cream soup with turmeric
A quick recipe for a tasty cauliflower cream soup with the addition of potatoes. Turmeric gives it an amazing aroma and beautiful color.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 1 g ground black pepper
- 1 g nutmeg
- 3 g turmeric, ground
- 20 g almond flakes
- 500 g vegetable stock - CVR
- 120 g Onion, raw
- 8 g garlic
- 20 g Pumpkin seeds
- 500 g Cauliflower
- 200 g Potato, long stored
- 50 g cream, 30% fat
- 3 g Sea salt
- 60 g clarified butter
Method of cooking:
- Add 2 garlic cloves, 120 grams of onion peeled and cut into smaller pieces. Chop for 10 seconds at a speed of 10 rotations. Add 60 grams of clarified butter. Fry for 2 minutes at 105°C at a speed of 3 rotations.
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