Original name: Cauliflower Soup with Ras-el-Hanout

Origin: Fusion

Ingredients (serves 8 people)

2 cauliflower heads (approx. 1,6 kg)
1.6 l vegetable broth (you can mix vegetable broth in powder with boiling water)
2 cloves of garlic
2 slices of ginger
400 g cream
4-6 teaspoons of Ras-el-Hanout (Moroccan spice mix)
2 tablespoons of cold butter
2 tablespoons of olive oil
2 tablespoons of freshly cut mint (or parsley)
Chilli flakes or Cayenne Pepper (if you like)
4 potatoes
4 spoons of mustard
3 spoons of honey
half a lemon, squeezed (no seeds or peel, just juice and fruit parts)
2 rolls of white bread
1 dried chili

Clean the cauliflower heads, wash and separate the cauliflower into florets. Keep around one third of the florets for later. Cut the remaining florets into smaller pieces. Put the vegetable broth into a pot. Cut the potatoes in cubes. Cook the cauliflower and potato pieces just below the boiling point for around 20 minutes. Take off the heat.

Peel the garlic and ginger and grate them. Mix both with the cream and the Ras-el-Hanout spice mix. Add the mixture to the soup and mix with a (hand-held) blender. Leave for a few minutes to rest, then mix in the cold butter and season with salt.

Cut the one third of florets you put aside earlier into roughly 0.5 cm thick slices. Heat the oil in a frying pan and fry the slices on both sides at medium heat until they are lightly browned. Season with salt (and the chilli flakes).

Cut the bread into 1cm cubes, and fry them with oil in a frying pan together with the dried chili.

Add the mustard, honey and lemon to the soup, give another mix with a blender and foam it up slightly.  Distribute the soup to small bowls and add the fried cauliflower slices and bread cubes on top. Decorate with mint (or parsley) and serve. Adding the fried cauliflower and bread just before serving will ensure that they are crunchy when eating the soup; otherwise, the slices will simply get cooked in the soup.