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Karnabahar Çorbası | Turkish Cauliflower Soup
(0)
35 min
Quick
Knuspr-Küche
Samtig cremig, aromatisch und herzerwärmend: Karnabahar Çorbası ist eine beliebte türkische Blumenkohlsuppe, verfeinert mit feinem Kreuzkümmel und gekrönt von schäumender Paprika-Minz-Butter sowie einem Spritzer frischer Zitrone.
Ingredients
Preparation method
Preparation & sautéing
Wash the cauliflower, remove the stalk and cut the florets into bite-sized pieces. 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 diced onion for 2–3 minutes until translucent. Add the garlic and ground cumin and gently sauté for about 1 minute until fragrant.
Simmering & puréeing
Add the cauliflower florets and diced potatoes to the pot and toss briefly with the onions. Pour in the hot vegetable broth so that the vegetables are well covered. Season with a little table salt and ground black pepper.
Chef's tip
For an even more intense roasted flavour, roast a few small cauliflower florets in advance in the oven at 200 °C with a little olive oil and add them as a crispy topping to the soup.
The tart freshness of freshly squeezed lemon juice balances the velvety richness of the cauliflower soup and paprika butter perfectly – be sure to drizzle a few drops over it before the first spoonful!
120 min
Under an hour
