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Karnabahar Çorbası | Turkish Cauliflower Soup
(0)
35 min
Under an hour
Knuspr-Küche
Eine samtig-cremige türkische Blumenkohlsuppe mit feiner Kreuzkümmelnote, serviert mit zischend heißer Paprika-Minz-Butter und frischem Zitronensaft. Wärmend, aromatisch und herrlich unkompliziert!
Ingredients
Preparation method
Preparation & sautéing
Wash the cauliflower and divide into bite-sized florets. Peel the potatoes and cut into small cubes. Peel and finely chop the onion and garlic cloves.
Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and garlic for about 3 minutes until translucent. Stir in the ground cumin briefly and toast gently until fragrant.
Cooking & blending
Add the cauliflower florets and diced potatoes to the pot, pour in the hot vegetable broth, and season with fine table salt and black pepper.
Chef's tip
For extra freshness and creaminess, add a tablespoon of Turkish yogurt to each bowl before serving.
Serve with warm Turkish flatbread or crusty white bread for dipping into the spiced butter.
120 min
Under an hour
