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Karnabahar Çorbası | Turkish Cauliflower Soup
(0)
35 min
Quick
Knuspr-Küche
Cremige türkische Blumenkohlsuppe mit samtiger Textur, verfeinert mit feinem Kreuzkümmel und gekrönt von einer zischenden Paprika-Minz-Butter. Ein wärmender Seelenschmeichler für kühle Tage!
Preparation method
Preparation & sautéing vegetables
Wash the cauliflower thoroughly and divide into small florets. Peel the potato and cut into small cubes. Finely chop the yellow onion and garlic cloves.
Heat the extra virgin olive oil in a large pot over medium heat. Sauté the diced onion and garlic for 2–3 minutes until translucent. Add the ground cumin and toast for about 30 seconds until wonderfully fragrant.
Cooking & pureeing the soup until velvety
Add the cauliflower florets and potato cubes to the pot. Pour in the hot vegetable broth and season with fine table salt and ground black pepper.
Chef's tip
For extra heat, a pinch of dried chili flakes (Turkish pul biber) can be mixed into the paprika butter.
A squeeze of fresh lemon juice right before the first spoonful gives the creamy soup a wonderfully fresh balance.
35 min
Under an hour
