Sweet Potato Cauliflower Soup with Za'atar

Ingredients

• 400 g purple sweet potatoes (or purple potatoes)
• 2 carrots
• 150 g celery root
• 1 onion
• 500 g purple cauliflower
• 2 tbsp Rapeseed oil
• 1 l vegetable broth (approx.)
• 10 g sprouts (1 handful)
• 150 g whipping cream
• 15 g light tahini (1 tbsp)
• 2 tsp Za'atar (North African spice blend)
• Salt
• white pepper
• 2 tbsp lemon juice
• 4 slices purple daikon radish
• 20 g Sesame seeds (2 tbsp)

Instructions

1. 1.

   Peel, wash and cut the sweet potatoes into pieces. Peel, wash and dice the carrots, celery root and onion. Clean, wash and cut the cauliflower into small florets.

2. 2.

   Heat oil in a pot. Sauté the vegetables for 4 minutes over medium heat. Then set aside a few florets for garnish. Add broth and simmer gently for about 15 minutes. Meanwhile rinse and dry the sprouts.

3. 3.

   Puree the soup with 100 g cream and tahini until smooth, then season with Za'atar, salt, pepper and lemon juice.

4. 4.

   Serve the soup in bowls, drizzle with remaining cream, and arrange the reserved cauliflower florets, sprouts, daikon slices and sesame seeds on top.