WWW.FREI-STYLE.COMAutumn Soups for Soup Lovers
Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 350 g (12 oz.) cauliflower
- 300 g (10.5 oz.) potatoes
- 800 ml (3 1/2 cups) vegetable broth
- 1 tsp salt
- 1/2 tsp cumin
- 1 Tbsp tahini
- 50 ml (1/4 cup) 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
Notes
All three autumn soups are wonderful to make ahead: the puréed soups (cauliflower-potato and pumpkin) keep covered in the fridge for 3–4 days and freeze well in portions – just thaw overnight and warm gently. I prefer to cook the minestrone fresh and add the girasoli only just before serving so they stay al dente. Toppings like mini falafel, pumpkin seeds or hemp seeds I always scatter over the plate at the end so they stay nice and crisp. The next day the soups often taste even more aromatic – just season again to taste.