Zucchini noodles with tomatoes and sesame seeds
2020-08-13 / test@t
Cauliflower soup with pistachio cream
Imagine a bustling bazaar somewhere in Marrakech, where there are crowds of sellers and buyers, mountains of spices and incredible aromas. Now imagine the palace of some sultan, with bubbling fountains, cool marble and inconspicuous servants. What can unite two such different pictures? Let me tell you, this is our soup. You can also meet him at the bazaar, where he is poured from huge vats and served with ruddy cakes. But he will not be a stranger at a dinner at the Sulat's, served in a cup made of the finest porcelain. Prepare it and plunge into the wonderful world of Moroccan cuisine, where the simplest products turn into a real oriental fairy tale.
Ingredients
- 500 ml vegetable broth
- 1/2 cup pistachios + some for serving
- 500 g cauliflower
- 4 large carrots
- 3 large apples
- 2 medium onions
- 4 cloves of garlic
- 1 cm ginger root
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1/4 tsp ground sweet paprika
- 1/8 tsp ground allspice
- cilantro for serving
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Fry the pistachios in a dry skillet, 5 minutes. Pour the nuts into a small saucepan, pour in enough water so that the level is 1 cm above the pistachio level. Put on fire, cook 35 minutes, until soft.
Step 2
2. Disassemble the cauliflower into inflorescences. Peel the apples and carrots and cut into small pieces. Peel the garlic and ginger and chop finely. Heat olive oil in a large saucepan, add carrots, garlic and ginger and stir-fry for 3 minutes. Add apples, cauliflower and onions, add spices, salt and pepper. Stir and cook for 5 minutes.
Step 3
3. Pour in stock, cover pan and simmer until vegetables are tender, 20 minutes.
Step 4
4. When the pistachios are ready, place them in a colander and transfer to a blender bowl. Add 120-140 ml of water and grind on high speed until a smooth cream is obtained.
Step 5
5. Puree the soup with a blender, add the pistachio cream and process again with a blender. Season with more salt and pepper if necessary.
Step 6
6. Pour soup into bowls, garnish with cilantro leaves and pistachios. Drizzle with olive oil and serve.
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