White on white: cauliflower cream soup, kohlrabi and cashew

So true, this soup requires roasting the vegetables in the oven before tossing them in the pot, but listen - combining such flavors is absolutely maddening worth the little effort, take advantage of the rain that is expected to return and want to make this perfect soup

White on white: cauliflower cream soup, kohlrabi and cashew

Unlike many soups that only have to be thrown into the pot, the vegetables must be roasted in the oven before they go into the simmering dish, but it's really worth this little effort. On the addictive taste of roasted cauliflower, I suppose there is no argument, but anyone who has not yet tasted roasted kohlrabi does not know what he is missing. And what about the cashew nuts? They enrich the broth and when ground together with the vegetables, they add refined ceramics reminiscent of the sweet cream.

Soups and Lightning: 7 Recipes for Hot Weekend

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Cauliflower and Kulerby Soup

Recipe By: Ronit Avidan-Sheinfeld, Walla System! Food

1 rating / 3.75 stars

• 20 minutes work
• 60 minutes total
• Easy to prepare
• 5 diners

Vegetable SoupsLunch and Furry DinnerNatural

Worth the little effort of cauliflower and cauliflower roasting (Photo: Alon Messika)

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Ingredients

• • 1 medium cauliflower unit
  • 2 units of medium size collar
  • 6 whole garlic cloves with the peel
  • 1 piece chopped onion
  • 2 peeled and chopped garlic cloves
  • White Hussein
  • ½ Couscous roasted
  • 3 branches of thyme
  • Olive oil
  • Salt
  • Black or white pepper
  • ½ tsp spice yellow curry

Preparation

How to make cauliflower and colerby soup?

• Preheat oven to 200 degrees (this is not a mistake).

• Dismantle cauliflower into medium and well-washed flowers. Peel the collarbone and cut into quarters or eighths. Place in a bowl, with the whole garlic cloves and season with olive oil and salt. Bounce the bowl a little so everything is well coated in the oil (you can definitely use the cauliflower stem and its leaves as well as the colerbee on the top).

• Arrange the vegetables on a baking sheet lined pan and roast in the hot oven for 30-40 minutes or until the vegetables are soft and browned at the edges (see video).

• In a wide pot, fry the chopped onion with a little olive oil and salt until golden. Add the chopped garlic cloves and fry for another minute, until the smell of garlic rises.

• Pour the wine and steam it until reduced, about 3 minutes.

• Add in the roasted cauliflower and cauliflower. Peel the roasted garlic cloves with them and add them to the pot (remove hard edges if any).

• Pour water over everything so that the vegetables are covered almost to the end. If the broth comes out thick, water can always be added at the end.

• Add the cashew, thyme and curry to the pot. Season with salt and pepper and bring to a boil.

• Transfer to a small flame and continue to cook in partial cover for another 30 minutes.

• Take out the thyme branches and grind everything into a smooth cream. Taste and seasoning facilities. If the soup is too thick to your liking, add more water.

• Can be served with cashew nuts (instead of croutons), olive oil and some thyme leaves.

More soup recipes

• Sweet potato soup, carrots, apple and lentils

• Cauliflower Flower Soup

• Barley soup

• Pesulada soup

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