Name: Pink cauliflower soup with potatoes
Yield: 1 Servings
Ingredients: cauliflower (approx. 650 – 750 g): 1 head of (pink); potatoes: 300g (purple); cashew nuts: 100g; beetroot (raw): 1 large; vegetable stock: 600ml; water: 300ml; white wine: 150ml; garlic bulb: 1; onion: 1 large; stems of fresh thyme: 5; shiitake mushroom: 1 dried; bay leaf: 1; olive oil; salt & pepper; nutmeg; rocket: 2 – 3 handfuls; lemon: 1; pine nuts: 25 g; red chilli: 1/2; yeast flakes (or more if necessary): 3 tbsp

Ingredients

1 head of (pink) cauliflower (approx. 650 – 750 g)
300g (purple) potatoes
100g cashew nuts
1 large beetroot (raw)
600ml vegetable stock
300ml water
150ml white wine
1 garlic bulb
1 large onion
5 stems of fresh thyme
1 dried shiitake mushroom
1 bay leaf
olive oil
salt & pepper
nutmeg
2 – 3 handfuls rocket
1 lemon
25 g pine nuts
1/2 red chilli
3 tbsp yeast flakes (or more if necessary)

Directions

Vegan pink and creamy alternative to the traditional cauliflower soup we grew up with. Puréed soups are not just tasty, easily made and nourishing, you can also freeze it and warm it up later for a quick meal.

Ingredients

Adjust Servings:

	1 head of (pink) cauliflower (approx. 650 – 750 g)
	300g (purple) potatoes
	100g cashew nuts
	1 large beetroot (raw)
	600ml vegetable stock
	300ml water
	150ml white wine
	1 garlic bulb
	1 large onion
	5 stems of fresh thyme
	1 dried shiitake mushroom
	1 bay leaf
	olive oil
	salt & pepper
	nutmeg
	2 – 3 handfuls rocket
	1 lemon
	25 g pine nuts
	1/2 red chilli
	3 tbsp yeast flakes (or more if necessary)

Steps

1	Preparation of the beetroot broth: - Peel the beetroot and dice into approx. 1 cm pieces - Place the diced beetroot into a pan and add enough water so that everything is nicely covered and simmer on a medium heat for approx. 30 minutes until the beetroot softens. - Drain off the beetroot using a sieve but catch the liquid and do not pour it away!
2	Cook the drained-off liquid again and reduce the original amount by about ⅔. - The broth is ready when you can dip a tablespoon into it and it leaves a thin film behind on the tablespoon. - You will only need a few drops to give the soup a beautiful and intense colour.
3	Preparation of the soup: - Peel and quarter the potatoes and spread them out on a baking tray. - Cut the cauliflower into florets and add to the baking tray. - Cut off the top of the garlic bulb, place the bulb in the middle of the baking tray and carefully drench it in olive oil. Also drizzle the potatoes and cauliflower with olive oil. - Roast until golden brown in a microwave oven at 180°C with circulating air or using grill programme setting 1 for approx. 25 minutes.
4	Brown the diced onion and thyme in a large pan with olive oil and deglaze the pan with white wine and leave to simmer for a little while. - Add the cashew nuts, Shiitake mushroom, bay leaf and vegetable stock. - Add the roasted potatoes and cauliflower and approx. 3 cloves of the roasted garlic. - Cover everything and leave to simmer on a medium heat for approx. 25 minutes until everything softens.
5	Remove the bay leaf, Shiitake mushroom and thyme stems and pour the soup into our high-power blender and blend until very fine, adding a little water if necessary. - When blending, carefully add the beetroot broth until the desired colour is achieved.
6	Place the soup back in the pan and thin with water until the desired consistency is achieved. - Season with salt, pepper and nutmeg.
7	Preparation of the topping: - Roast the pine nuts in a pan without any fat until golden brown. - Blend all the ingredients, except the rocket, in our high-power blender until very fine.
8	- Add the rocket and approx. 4 tablespoons of olive oil to the mixture and briefly blend. - Pour the topping into a bowl and add a little more olive oil until the desired consistency is achieved. - Season with salt.
9	Pour the soup into a bowl, drizzle with the topping and sprinkle with pine nuts and rocket shoots.