Cauliflower Soup

Wash and trim a small head of cauliflower, then boil it in a pot and drain. In a separate pot, sauté 1 finely diced onion in a half tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil and 1 dessert spoon of butter. Add 2 tablespoons of flour and stir for a moment. Pour in 4 water glasses (about 800 ml / 3 1/3 cups) of water, then add the cauliflower. Stir until it comes to a boil, cook for 10 minutes, then blend until smooth. (If you don't have a blender, you can mash the cauliflower with a fork and add it back to the pot.) Stir in 1 package of heavy cream, bring to a boil for 5 more minutes, then remove from heat. When serving, you can sprinkle generously with Aleppo pepper flakes.

About This Recipe

Cauliflower holds a proud place in the rich menu of Turkish cuisine as one of the most delicious members of the cruciferous family. It’s probably that vegetable your mother tried to force you to eat as a child — we know the feeling. But as we grew up, we came to understand that cauliflower is a powerhouse of vitamins and fiber. Whether stewed, sautéed, boiled, fried, baked, or tossed in a salad, it leaves a thousand different flavors on the palate.
 
Starting in October, it takes its place on the shelves of markets and local bazaars alike. We’re lucky that this precious vegetable can be grown in three different regions of our country. Thanks to its high sulfur content, it is a friend to the liver. Being both fiber-rich and highly nutritious, cauliflower also supports the body in treating conditions such as ulcers, gastritis, and urinary tract issues, thanks to its antioxidant properties. 
 
Today we’ve prepared this health-packed vegetable in its most wholesome form: our Cauliflower Soup recipe is sure to surprise and delight you just as much as our Leek Soup recipe did. Bon appétit…