Cauliflower Potato Soup

Ingredients

• 1 small cauliflower (600 g)
• 2 medium potatoes (100 g each)
• 2 shallots
• 1 Garlic clove
• 5 tbsp olive oil
• 1 l vegetable broth
• 150 g plums
• 1 piece ginger (10 g)
• 4 tbsp hazelnuts (15 g each)
• 1 tbsp honey
• Salt
• Pepper
• 150 g whipping cream
• 0.5 organic lemon (zest and juice)
• a pinch ground cumin

Instructions

1. 1.

   Clean, wash, and cut the cauliflower into florets. Peel and finely chop the potatoes, shallots, and garlic. Heat 2 tbsp oil in a pot, sauté cauliflower, potatoes, half the shallots, and garlic over medium heat for 5 minutes. Add vegetable broth, cover, and simmer on low for 10 minutes.

2. 2.

   Meanwhile, wash, halve, pit, and slice plums into wedges. Peel and chop ginger. Roughly chop hazelnuts. Heat remaining oil in a pan. Sauté plums, remaining shallots, ginger, hazelnuts, and honey over medium heat for 5 minutes until caramelized. Season with salt and pepper.

3. 3.

   Add cream to the cauliflower potato soup and blend with an immersion blender. Taste and adjust with lemon zest, juice, salt, pepper, and cumin. Serve the soup in bowls topped with the plum‑hazelnut mixture. Tip: Instead of plums you can use grapes, apples, or pears.