Turkish Cauliflower Soup

Welcome! Fridays, I share various recipes with you to try and share with others.

I'm Rita. I'm Rita and I recruited my friend, Aliyah to share some of her favorite go to's just for you and your family!

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What you'll learn: How to cook to cauliflower soup Turkish style Anyone who knows me, knows how much I love soup. I so enjoy learning how to make soups from different cultures and ethnic groups. Sometimes, I have to adapt the recipes to meet my dietary needs, but I try to maintain the flavor profile. One of my go-tos is Turkish cauliflower soup, another one of my “souper” simple recipes. It’s low-carb, gluten-free and fast. You can up the richness by adding yogurt. One of my good friends and former co-workers was married to a Turkish man and I always had a million questions about the dishes she would bring in to the office for lunch. Over the years, I learned many Turkish recipes simply by asking, listening and tasting the samples she would bring in for me. Quick Tip Keep a variety of frozen vegetables on hand so that you can make quick and nourishing soups anytime.

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Ingredients & Directions:

Directions

Ingredients: 1 pound bag frozen cauliflower 2 Knorr chicken bouillon cubes or 4 cups of chicken stock and don’t use the water below 4 cups of water I teaspoon Aleppo Pepper or smoked paprika and cayenne 1 tablespoon Butter (vegan is fíne, I use Earth Balance Soy-Free) Tool needed: Immersion blender a blender would work, too but be careful! Optional 1 cup of Greek yogurt One white potato peeled and diced

Put water, boullion cubes and cauliflower in saucepan, bring to a boil and simmer for about 15 minutes until the cauliflower is very tender. Remove from heat and blend the soup. Return to simmer to and cook for another five minutes. Melt butter and allepo pepper together or melt the butter with 3-4 shakes of smoked paprika and one shake of cayenne. Serve soups and then drizzle the red butter on top. Serve with flat bread and salad.

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Optional: I tend to like my soup on the saltier side, if you’d like to reduce the sodium content. Just begin with one bouillon cube and more if needed or you can add the potato when you boil the cauliflower. It will add additional depth to the soup and reduce some of the saltiness if you use both bouillon cubes. Remove soup from heat and stir in the yogurt. Lightly reheat the soup. DO NOT bring to boil as it may curdle. The yogurt is more authentic to traditional cauliflower soup and adds a tangy richness.

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DID YOU KNOW? That I would love to hear from you. What's your favorite food but need to revamp it due to allergies or sugar concerns, let me know.