Cauliflower Soup

2 person | 35min.

What you need

  • 1 medium cauliflower
  • 3 tbsp olive oil
  • 1 garlic clove
  • 1 small spoon ground cumin
  • 1 small spoon fennel seed
  • 1 small spoon of turmeric
  • 1 glass water
  • pepper
  • parmesan


  • chickpeas (can)
  • to boil in water
  • with salt
  • 1 bay leaf
  • some fennel seeds


Heat the oil with garlic in a large saucepan on a medium heat.

Add the finely chopped cauliflower and fry gently for 5 min.

Add a glass of water and the fennel seeds, cumin and bring to boil then cover and simmer for 15 minutes.

Add turmeric and blend 3/4 of the cauiliflower until smooth. Add little by little warm water from the chickpeas.

Season to taste –  pepper and parmesan.

Add the chickpeas and the remaining cauliflower to the soup and sprinkle with some additional turmeric, pepper and oil to garnish the soup before serving.

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