Kazakh-Style Creamy Cauliflower Soup

Ingredients

In this Kazakh-style adaptation, we incorporate Kazakh spices and flavors to transform the traditional Norwegian blomkålsuppe. The addition of cumin and paprika adds a warm and earthy note, while dill brings a fresh and herbaceous flavor. The use of yogurt adds a tangy element, which is not typically found in the original Norwegian recipe. Lastly, the garnish of crispy fried onions adds a delightful crunch and a touch of sweetness to the soup. We alse have the original recipe for Blomkålsuppe, so you can check it out.

• 1 large cauliflower head, cut into florets 1 large cauliflower head, cut into florets
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Crispy fried onions, for garnish Crispy fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 7g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cauliflower florets to the pot and sprinkle with cumin, paprika, salt, and pepper. Stir well to coat the cauliflower with the spices.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the cauliflower is tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the plain yogurt. Heat the soup gently over low heat, stirring occasionally, until warmed through.
6. 6.
   Season with additional salt and pepper if needed.
7. 7.
   Serve the Kazakh-style creamy cauliflower soup hot, garnished with fresh dill and crispy fried onions.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Fresh dill — Chop the dill just before garnishing the soup to preserve its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or cayenne pepper to the soup.
• If you prefer a thinner consistency, add a little more vegetable broth or water.
• To make the soup more filling, serve it with a side of crusty bread or steamed rice.
• Experiment with different garnishes such as toasted sesame seeds or chopped fresh parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kazakh-style creamy cauliflower soup as a comforting and satisfying main course. Pair it with a side of warm bread or steamed rice for a complete meal.

Presentation advice

When serving the soup, ladle it into individual bowls and garnish each serving with a sprinkle of fresh dill and a handful of crispy fried onions. The vibrant green color of the dill and the golden brown onions will add visual appeal to the dish.