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FreistyleRecipes · Travel · Slow Living

Autumn Soups for Soup Lovers

Prep: 10 minCook: 20 minServings: 4 servings

Ingredients

  • 1 shallot
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 350 g cauliflower
  • 300 g potatoes
  • 800 ml vegetable broth
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 Tbsp tahini
  • 50 ml vegan cream (e.g. soy)
  • pepper
  • mini falafel, pomegranate, tahini

Instructions

  1. Finely chop the shallot and garlic clove and sauté in the olive oil until translucent
  2. Wash the cauliflower and break into small florets, add to the pan
  3. Peel the potatoes and cut into cubes, add to the cauliflower and let everything sweat briefly
  4. Deglaze with the vegetable broth, add salt and cumin, cover and simmer for about 10-15 minutes until the potatoes are soft
  5. Add the tahini and cream and purée the soup, season with salt and pepper
  6. Warm the mini falafel in a pan or in the oven and serve them on the soup with the pomegranate seeds and tahini

Source: frei-style.com/cauliflower-potato-soup