This stunning Moroccan soup has a silky texture, seductive spicy aroma and a recharging color! The secret of the breathtaking taste of the soup lies not only in the correctly selected spices, but also in one more ingredient ... in pistachios!
Ingredients:
½ cup peeled pistachios + some more for serving 2 tbsp. olive oil 2 cups chopped carrots (about 4 carrots) 1 tbsp. minced garlic 1 tsp shredded ginger root (fresh) 2 cups of diced apples (about 3 apples) 3 cups of cauliflower disassembled into inflorescences 1 large sliced onion 2 tsp. cumin powder 1 tsp cinnamon powder ¼ tsp paprika 1 tsp salt Pepper to taste 2 cups vegetable broth or water 7 tbsp. water Cilantro or parsley - for serving
Recipe:
Preheat the oven to 200 ° C and place the pistachios on a baking sheet. Put them in the oven and leave for 5-7 minutes until a slightly roasted smell is formed. Transfer the pistachios to a small saucepan and cover with water (7 tbsp of water). Bring to a boil and simmer over medium heat until softened (about 35 minutes). Add water as needed. In a large saucepan, heat the olive oil. Add carrots, garlic, ginger and cook, stirring often, for 2 minutes. Add apples, cauliflower, onions, cumin, cinnamon, paprika, pepper, salt and mix well. Fry for 5 minutes, then add vegetable broth and simmer until soft vegetables and apples (about 20 minutes). Put the softened pistachios in a blender together with the water and whip to a puree. Beat the soup with an immersion blender. Combine the two mixtures and whisk again with an immersion blender. Serve garnished with cilantro and pistachios.
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