Kurdish Creamy Cauliflower Soup

Ingredients

In this Kurdish adaptation of the French dish Crème Dubarry, the traditional heavy cream is replaced with a creamy cauliflower base. The addition of Kurdish spices and herbs, such as cumin, turmeric, and mint, infuses the soup with unique flavors. This adaptation embraces the culinary traditions of Kurdish cuisine while maintaining the essence of a creamy and comforting soup. We alse have the original recipe for Crème Dubarry, so you can check it out.

• 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish) Fresh mint leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 7g
• Protein: 5g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cauliflower florets to the pot and cook for a few minutes until slightly softened.
3. 3.
   Sprinkle the cumin, turmeric, and paprika over the cauliflower and stir well to coat the florets with the spices.
4. 4.
   Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and heat it gently over low heat.
7. 7.
   Serve the Kurdish Creamy Cauliflower Soup hot, garnished with fresh parsley and mint leaves.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the turmeric for a vibrant color.
• Serve the soup with a drizzle of olive oil and a sprinkle of sumac for an extra burst of flavor.
• If you prefer a chunkier soup, reserve some cauliflower florets before pureeing and add them back into the soup after blending.
• This soup can be made ahead of time and reheated before serving. The flavors tend to develop and intensify after a day or two.

Serving advice

Serve the Kurdish Creamy Cauliflower Soup as a comforting appetizer or a light main course. Accompany it with warm crusty bread or traditional Kurdish flatbread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley and mint leaves to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation. Pair it with rustic wooden spoons for a touch of authenticity.