Soft turmeric cauliflower cream soup with toasted pumpkin seed oil
Ingredients
1 pack of Eisberg Soup mix
1 bag of Eisberg cold-pressed pumpkin seed oil and roasted pumpkin seed oil mix
1000 g of fresh cauliflower
1 dl cream
40 g of butter
40 g of toasted, crushed pistachios
0.2 g of turmeric
salt to taste
1 lime
Directions
Melt the butter in a pot, then simmer the Eisberg Soup mix. As soon as the vegetables begin to brown, add a little water to steam them.
Meanwhile, cut the cauliflower florets from the stem approx. into 1-2 cm pieces. Cut the stem into thin slices. Cook half of the cauliflower florets in lightly salted, boiling water for 40 seconds, then drain and cool in cold water. Finally, filter again.
Add the raw cauliflower pieces to the soup base and pour enough water to just cover it. Cook until soft, while seasoning with turmeric and salt.
When the vegetables have softened, blend thoroughly until smooth. Pour the resulting creamy base back into the pot, add a few drops of water and cream so that the soup has a perfect consistency. Heat it up, then taste it and season it as needed.
When serving, sprinkle the scalded cauliflower florets into the soup, sprinkle with toasted pistachios, and drizzle with a mixture of Eisberg cold-pressed pumpkin seed oil and roasted pumpkin seed oil.
Serve with lime wedges so everyone can refresh the soup with a bit of lime juice.
Eisberg tip: This creamy turmeric cauliflower cream soup is always a good choice! Whether you serve it hot or cold, it is guaranteed to be tasty and healthy! Nourishing soup in up to 20 minutes!
