Christmas menu: Roasted cauliflower soup with pomegranate
The holiday season is a magical time of year when we gather with our loved ones, share stories and enjoy hearty meals. This year we would like to invite you to experience a special culinary moment that will make your Christmas even more festive. We will show you a delicious roasted cauliflower soup with pomegranate that will delight not only the taste buds but also the eyes. This festive soup is perfect as a starter for your Christmas menu or as a standalone treat. So, grab your ingredients and let's dive into the world of festive flavors!
A perfect interaction:
The ingredients for this festive soup work together wonderfully. The roasted cauliflower adds a hearty, nutty flavor, while the onion provides the perfect seasoning and texture. The creamy whipped cream coats each spoonful in velvety tenderness. Tahini and lemon add subtle, refreshing accents. Garnished with crispy roasted cauliflower and fresh pomegranate seeds, the result is a festive masterpiece.
Practical and beautiful: The Ripple Jar makes your starter soup a highlight!
The Ripple Jar 0.4 l is perfect for your starter soup. It is not only an aesthetic eye-catcher on your table or in the kitchen, but also extremely practical. Equipped with an airtight lid and heat and cold resistant, it offers versatile uses, be it for storing fresh treats, freezing delicacies or as a stylish element for festive occasions. The unique ribbed surface creates fascinating light effects and makes every meal a delight for the senses. An absolute must-have for the festive season!
The recipe:
Duration: approx. 40 minutes, from preparation to garnishing.
Ingredients:
- 1 cauliflower
- 1 small onion
- 3 tablespoons sesame oil
- 750 ml vegetable broth
- juice of 1/2 lemon
- 200 ml whipped cream
- 3 tablespoons tahini
- 2 teaspoons roasted sesame seeds
- 4 teaspoons pomegranate seeds
- 2 sprigs of thyme
- salt and pepper
Directions:
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Roasting cauliflower: Let's start by preparing the cauliflower. Wash the cauliflower carefully, remove the leaves and cut it into small florets. Set aside a handful of florets to use later. The remaining florets are placed on a baking tray, sprinkled with a tablespoon of sesame oil and roasted in a preheated oven at 200 degrees Celsius (fan oven) for about 25 minutes.
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Prepare the soup: While the cauliflower is roasting in the oven, peel and dice the onion. Let it become translucent in a pan with a little sesame oil. In a pan, fry the reserved cauliflower florets and a sprig of thyme in sesame oil until crispy.
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Blend and refine: Place the roasted cauliflower florets from the oven, the glazed onion, vegetable stock, whipping cream, tahini, lemon juice and a pinch of sugar in a blender. Season with salt and pepper to taste. Blend until everything is well combined.
Tip: If the soup is too thick, you can add a little more vegetable stock to achieve the desired consistency. - Serve and enjoy: Pour the soup into glasses and garnish with pomegranate seeds, fresh thyme leaves and the crispy roasted cauliflower florets as desired. The pomegranate seeds add a refreshing and festive touch.
This roasted cauliflower soup with pomegranate is the perfect Christmas starter that will enhance your celebrations with its delicious taste and festive presentation. Enjoy it as a prelude to your Christmas menu or as a culinary highlight in its own right. Let's celebrate the joys of the holidays together and enjoy this festive journey of taste!