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Blumenkohlcremesuppe mit Tahini, getoppt mit Walnüssen und Kräutern, serviert in einem Schälchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 368.1
Author Rafik Halabi

Equipment

Ingredients

  • 1 Onion
  • 2 Garlic cloves
  • 1 Potato
  • 150 g Celeriac
  • 1 Kg Cauliflower
  • 2 TBSP Olive oil
  • 10 g Parsley
  • 10 g Coriander
  • 600 ml Vegetable broth
  • 200 ml (Vegetable) cream
  • 4 EL Tahini
  • 1/2 TSP paprika powder
  • 1/2 TSP Caraway
  • 4 TBSP Lemon juice
  • 30 g Walnuts
  • Salt and pepper

Zubereitung

  • Peel onion, garlic, potato and celery and cut into coarse cubes. 
  • Remove outer leaves from cauliflower and break or cut into small florets.
  • Heat olive oil in a large pot and then roast onion and garlic in it for 3 minutes.
  • Add potato and celery and roast for another 2 minutes. Add cauliflower and fold in well while roasting. 
  • Coarsely chop parsley and cilantro, add and deglaze everything with vegetable broth. Simmer for about 15 minutes over medium heat. 
  • Add cream, tahini, spices and lemon juice, simmer briefly, then puree and season to taste. 
  • Toast walnuts in a pan for about 3 minutes, remove from heat and chop.
  • Serve soup in bowls and top with tahini and chopped walnuts. 

Notes

Recipe contains affiliate links.

Nährwerte

Serving: 500g | Calories: 368.1kcal | Carbohydrates: 16.9g | Protein: 11.9g | Fat: 25.8g