Cauliflower soup with dates and nuts

Cauliflower soup with dates and nuts

Total: 35 Min. | Active: 35 Min.
Low Carb
Nutritional value / people: 222 kcal
, Fat: 19 g
, Carbohydrate: 9 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp butter
1 onion roughly chopped
350g cauliflower, cut into pieces
6dl vegetable bouillon
salt and pepper to taste
20g hazelnuts roughly chopped
20g walnut kernels roughly chopped
100g crème fraîche
¾tsp hot paprika
20g dates, cut into thin strips
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Makes approx. 850 ml

How it's done

Heat the butter, sauté the onion, add the cauliflower and sauté for approx. 3 mins Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins., puree, season. Toast the nuts for approx. 3 mins. over a medium heat until light brown. Stir the paprika into the crème fraîche, spoon onto the soup and sprinkle with nuts and dates.


Roasting nuts

Roasting nuts

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