Golden cauliflower soup with crispy ham and pine nuts. In 20 slim minutes on the table!
H Yummy, velvety, spicy and with the decisive bit of crispy - the golden cauliflower soup with crispy ham and pine nuts is clearly in the bowl comfort category. And it's super easy to prepare and in just 20 minutes ready to eat .
After three miserable weeks of flu with extreme couching and all the common additional features (did you miss me ?) this cauliflower soup was the first that I cooked myself again. The men have of course made every effort to properly nourish me incapacitated handkerchief monster and put in the right choice of the evening prepared frozen meals and canned soups. (The one or other portion of love, a little flower and new Unicorn plush Hauspuschen of course it was still on top.) But what can I say: When I finally stood at the stove and could hold the blender in the pot, I knew: now biste over mountain, now everything will be fine. And the last small deficiency symptoms "type flu" would also sweep this soup away quickly: Because it is simply prepared, quickly finished, made of fresh cauliflower, with great taste and great color - plus a big pinch spice spice: turmeric.
Short and uncomplicated in the pan fried ham cubes (they are already cut in the supermarket) and nutty pine nuts indicate the Simple cauliflower soup is a nice, crunchy extra. A splash of lime juice provides freshness and extra vitamins. I'm sure you'll love her!
Stay healthy. And have it tasty ღ
PS: Here are many more recipes for delicious soups and stews.
Recipe for Golden Cauliflower Soup with Crispy Ham and Pine Nuts
(or for 2 to eat):
1 teaspoon butter
1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
1 liter chicken broth
2 tablespoons ground turmeric turmeric 1 tsp salt and 1 small cauliflower ca, 750 g
50 g of fine diced ham and 25 g of pine nuts
1 lime in a split en
2 spring onions, green and white in rings
blender or blender
Melt the butter in a medium saucepan and sauté the onion and garlic for 3 minutes.
Cut the cauliflower roughly into pieces of about 2 cm and add it to the broth. Approximately Simmer for 15 minutes until the cauliflower is soft.
In the meantime, fry the diced ham with the pine nuts in a non-stick pan over medium-high for about 10 minutes. Ham and pine nuts should be nicely browned at the end.
Puree the cauliflower soup and season with 1 dash of lime juice and possibly a little salt.
Pour the soup into pretty bowls and with ham and pine nuts garnish with spring onions.
Serve with the remaining lime wedges.