Cauliflower & Savory Soup
I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.
Yield
3 servingsPrep
15 minCook
60 minReady
75 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | millilitres |
water
|
|
| 250 | grams |
turkey neck
|
* |
| 2 | each |
chicken wings
|
*
|
| 7 | each |
parsley stems
|
* |
| 7 | each |
dill weed
stems not leaves |
*
|
| 1 | each |
lovage
fresh sprig |
* |
| 1 | each |
celeriac root
stem, not root |
*
|
| 5 | each |
savory
stems |
*
|
| 200 | grams |
cauliflower florets
|
|
| 100 | grams |
potatoes
peeled, diced |
|
| 20 | grams |
carrots
sliced |
|
| 1 | medium |
bay leaves
|
*
|
| 1 | tablespoon |
savory
leaves and flowers, heaping |
*
|
| 1 | medium |
onions
sliced, dry fried |
|
| 2 | each |
marjoram sprig
|
*
|
| 1 | pinch |
turmeric
ground |
*
|
| 1 | tablespoon |
sweet red bell peppers
sliced thinly, for garnish |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | x |
dill weed
chopped finely, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | millilitres |
water
|
|
| 2.5E+2 | grams |
turkey neck
|
* |
| 2 | each |
chicken wings
|
*
|
| 7 | each |
parsley stems
|
* |
| 7 | each |
dill weed
stems not leaves |
*
|
| 1 | each |
lovage
fresh sprig |
* |
| 1 | each |
celeriac root
stem, not root |
*
|
| 5 | each |
savory
stems |
*
|
| 2E+2 | grams |
cauliflower florets
|
|
| 1E+2 | grams |
potatoes
peeled, diced |
|
| 2E+1 | grams |
carrots
sliced |
|
| 1 | medium |
bay leaves
|
*
|
| 15 | ml |
savory
leaves and flowers, heaping |
*
|
| 1 | medium |
onions
sliced, dry fried |
|
| 2 | each |
marjoram sprig
|
*
|
| 1 | pinch |
turmeric
ground |
*
|
| 15 | ml |
sweet red bell peppers
sliced thinly, for garnish |
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | x |
dill weed
chopped finely, for garnish |
*
|
Directions
1 - Cook the stock using first 8 ingredients for 40 to 45 minutes. Remove everything, 2 - Add the rest of ingredients to the liquid except items for garnish. Simmer 10 to 15 minutes until veggies are soft. 3 - Garnish with fresh dill leaves and red bell pepper slices. You may stir in some cream or greek yogurt, but it may kill some flavors of herbs.
