spicy cauliflower soup

Roasted florets of cauliflower give this full taste to a bouillon. That you purée and blend with a mix of peppery spices. This soup will help you beat a warm day. As they say in the tropics. Beat the heat with spices

Cauliflower Parmesan Penne Pasta

3 (out of 3)

Vegetarians

Yes, pine nuts

to serve with (list of options)

Cold meatballs with mustard on rolls
fried corn breads
cucumber salad

ingredients

  1. a small cauliflower
  2. 2 red onions
  3. 1 cup of pine nuts
  4. 1 cube of bouillon stock (depending on diet, you could go for beef, chicken or vegetable)
  5. 75 cl. of water
  6. 1 tsp. of merguez spice-mix
  7. 2tbs. of cream butter
  8. 2 tbs. of oil

TOOLS

  • a Knife
  • a spoon or spatula
  • a fork or whisk
  • a Cutting Board
  • a casserole or pan with a thick bottom
  • a lid or plate
  • a Sieve or Colander
  • a bowl
  • a clean kitchen towel

steps (PREP. & ACTUAL COOKING)

  1. Remove leaves from cauliflower
  2. Wash cauliflower
  3. Cut florets from the stems
  4. Slice each floret in half
  5. Slice about 5 cm from the each stem (from top)
  6. Slice part of a stem into cubes
  7. You will not need the rest of each stem
  8. Peel onions
  9. Cut each in 4 wedges
  10. And slice each wedge fine
  11. Turn on the heat
  12. Slide or place pan onto heat
  13. Fill pan with water
  14. Bring water to boiling point
  15. Pour boiling water into bowl
  16. Add bouillon cube to boiling water
  17. Stir with whisk or fork
  18. Towel dry casserole or pan
  19. Bring the latter to the heat again
  20. Add pine nuts
  21. And roast them shortly in  dry casserole or pan
  22. When some pine nuts turn  brown-ish, remove casserole or pan immediately
  23. Scoop the nuts out 
  24. Add oil and butter to the pan
  25. Slice or place casserole or pan onto heat
  26. When oil and butter have melted and mixed
  27. Add onions
  28. Stir well
  29. Add florets and cubes of cauliflower
  30. Stir again
  31. Close casserole or pan with lid or plate
  32. Give the lot about 5 minutes to experience a good roast
  33. Remove lid and prick with fork in a large floret
  34. When this big chunk of cauliflower is done, you can add bouillon stock
  35. Close lid again
  36. When you hear the bouillon stock boil, turn down heat
  37. And let the vegetable soup simmer for 12 min.
  38. Pour soup into blender
  39. Give the blender a few good jolts
  40. Add spice mix to soup
  41. Give a last couple of jolts
  42. Serve warm
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