This is how you make cauliflower and kohlrabi soup with cashews/sicca oak
Unlike many soups where you just have to throw everything into the pot, here you have to roast the vegetables in the oven before entering the bubbling cauldron, but it's really worth this tiny effort.
I suppose there is no debate about the addictive taste of roasted cauliflower, but those who have not yet tasted roasted cauliflower do not know what they are missing.
And what about the cashew nuts?
They enrich the soup and when they are ground together with the vegetables, they add a refined creaminess to it reminiscent of that of sweet cream.
Worth the small effort of roasting the cauliflower and kohlrabi
Ingredients for the recipe
-
1 unit medium cauliflower
2 medium size kohlrabi units
6 whole cloves of garlic with the peel
1 unit chopped onion
2 peeled and chopped garlic cloves
Kusain is white
½ His couscous is not roasted
3 sprigs of thyme
Olive oil
Salt
Black or white pepper
½ tsp yellow curry spice
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Preparation
How do you make cauliflower and kohlrabi soup?
1
Heat the oven to 200 degrees.
2
Break the cauliflower into medium florets and wash well.
Peel the kohlrabi and cut into quarters or eighths.
Place in a bowl with the whole cloves of garlic and season with olive oil and salt.
Flip the bowl a bit so that everything is well coated with oil (you can definitely use the cauliflower stem and its leaves as well as the kohlrabi leaves from the top).
3
Arrange the vegetables on a baking sheet lined with parchment paper and roast in the hot oven for 30-40 minutes, or until the vegetables are soft and brown at the edges (see video).
4
In a wide pot, fry the chopped onion with a little olive oil and salt until golden.
Add the chopped garlic cloves and fry together for another minute, until the smell of the garlic rises.
5
Pour the wine and steam it until it reduces, about 3 minutes.
6
Add in the roasted cauliflower and kohlrabi.
Peel the garlic cloves that were roasted with them and add them to the pot as well (remove hard edges if there are any).
7
Pour water over everything, so that it covers the vegetables almost to the end.
If the soup turns out thick, you can always add water at the end.
8
Add the cashews, thyme and curry to the pot.
Season with salt and pepper and bring to a boil.
9
Transfer to a low heat and continue to cook partially covered for another 30 minutes.
10
Take out the thyme sprigs and grind everything into a smooth cream.
Taste and adjust seasoning.
If the soup is too thick for your taste, add more water.
11
Can be served with cashew nuts (instead of croutons), olive oil and some thyme leaves.
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