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🍲 Creamy Cauliflower and Potato Soup with Caramelized Plums

427 kcal · 30 min · 4 servings

Ingredients

• 1 small cauliflower (600 g)
• 2 medium potatoes (100 g)
• 2 shallots
• 1 clove garlic
• 5 tbsp olive oil
• 1 l vegetable broth
• 150 g plums
• 1 piece ginger (10 g)
• 4 tbsp hazelnut kernels (15 g)
• 1 tbsp honey
• salt
• pepper
• 150 g whipping cream
• 0.5 organic lemon (zest and juice)
• 1 pinch ground cumin

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Break the cauliflower into small florets.
3. 3. Peel the potatoes.
4. 4. Peel the shallots.
5. 5. Peel the garlic.
6. 6. Cut the potatoes, shallots, and garlic into small cubes.
7. 7. Heat two tablespoons of oil in a pot.
8. 8. Add the cauliflower, potatoes, half of the shallots, and the garlic to the pot.
9. 9. Sauté the vegetables over medium heat for five minutes.
10. 10. Pour vegetable broth into the pot.
11. 11. Place the lid on the pot.
12. 12. Let the soup simmer on low heat for ten minutes.
13. 13. Wash the plums.
14. 14. Halve the plums.
15. 15. Remove the pits from the plum halves.
16. 16. Cut the plums into wedges.
17. 17. Peel the ginger.
18. 18. Chop the ginger finely.
19. 19. Roughly chop the hazelnuts.
20. 20. Heat the remaining oil in a frying pan.
21. 21. Add the plums, remaining shallots, ginger, hazelnuts, and honey to the pan.
22. 22. Sauté the mixture over medium heat for five minutes.
23. 23. Wait until the plums are caramelized.
24. 24. Season the plum mixture with salt.
25. 25. Season the plum mixture with pepper.
26. 26. Add the cream to the cauliflower and potato soup.
27. 27. Blend the soup smoothly using a hand blender.
28. 28. Grate the lemon zest into the soup.
29. 29. Add the lemon juice to the soup.
30. 30. Season the soup with salt.
31. 31. Season the soup with pepper.
32. 32. Season the soup with cumin.
33. 33. Fill the soup into bowls.
34. 34. Top the soup with the caramelized plum and nut mixture.

Nutrition per serving

• kcal: 427
• Protein: 9 g · Fett/Fat: 35 g · Carbs: 20 g