The soup is unusual, because I generously use spice, which is traditionally used for meat. I like the density as a result as well as the spicy taste. I prefer the vegan variant of the soup. For those of you, who are not satisfied with vegan dishes … upon serving, sprinkle with a mix of white and red cheddar. This will further enrich the taste and the flavor.
Products you need:
2 large heads cauliflower
1/2 head garlic
sunflower oil to taste
salt to taste
black pepper to taste
1/2 teaspoon nutmeg
1 tbsp. berbere
6-8 slices of grated cedar (white and red), optional
Rinse the cauliflower. I clean it from the leaves and the cob. Divide it into small florets.
Arrange the florets in a tray. Salt to taste (do not overdo it), add a little black pepper, sunflower oil and water to cover the bottom of the tray (about 1 cm).
Bake in preheated oven at 200ᴼC.
During roasting, I turn the florets to become brownish onto all sides.
In a saucepan, fry the finely chopped onion. Add the garlic cloves. Fry the garlic for a short time so it does not become bitter.
Add the whole contents of the tray (with the baked cauliflower) to the saucepan.
Add water to cover the content.
Add the nutmeg and the berbere.
Boils for 10 minutes on low temperature.
Remove from the hob. Blend.
Serve with grated cheese.
Berbere is a chilly and spicy blend. It is a dry mix of many spices – black pepper, buds of clove pepper, fennel seeds, cloves, ginger, nutmeg, carom seeds, cardamom, coriander, cumin, chili peppers, and sea salt. Check out what your blend contains before putting any of the other spices in the recipe.
If you do not have cheddar at hand, use other aromatic cheeses that you love.