Kremasta juha od cvjetače i češnjaka
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Zagrijte pecnicu na 220°C. Obložite lim za pecenje sa papirom za pecenje.
- Cvjetacu ocistite i usitnite na manje komade, operite i osušite papirnatim rucnikom. Na papir za pecenje posložite osušeni kartiol i cešnjak. Pouljite. Malo popaprite i posolite.
- Pecite 30 minuta, mješajuci povremeno, dok se cvjetaca i cešnjak fino ne zarumene.
- U lonacu zakuhajte povrtni temeljac te dodajte karfiol i cešnjak. Tekucinu i ulje koje ostane na papiru za pecenje takoder stavite u lonac. Dodajte zacine. Pustite da kuha 15 minuta na laganoj vatri.
- Dodajte kokosovo mlijeko te pustite da kuha još minutu.
- Izmiksajte juhu Å¡tapnim mikserom ili u blenderu.
- Razrijedite juhu povrtnim temeljcem ukoliko je pregusta.
- Dodatno posolite prema ukusu.
- Poslužite uz tostiran kruh.
Can roasting a whole head of cauliflower at 220°C fundamentally change how a pureed soup develops its body? Traditional European vegetable purees often rely on heavy cream for silkiness, but this plant-based variation achieves a velvety texture through high-heat caramelization and canned coconut milk. Roasting breaks down the natural sugars in the brassica and tames the sharp pungency of whole garlic cloves, turning them nutty and sweet before they ever touch the broth. Whole spices like cumin and ground turmeric are bloomed briefly in the simmering vegetable stock, infusing the base with earthy warmth without overpowering the roasted vegetables. A high-powered immersion blender works best for achieving a completely smooth consistency, though a standard countertop blender can be used if you let the hot liquid cool slightly to prevent pressure buildup.
- Roast the cauliflower florets and unpeeled garlic cloves for a full 30 minutes at 220°C, tossing occasionally until deep golden brown spots appear on the edges.
- Scrape every drop of the roasting oil and residual pan juices directly into the stockpot to capture the rendered fats and caramelized flavors.
- Simmer the roasted vegetables in two cups of vegetable broth for 15 minutes to soften them further before pureeing.
- Stir in one and a half cups of coconut milk during the final minute of simmering to prevent the plant fats from separating or scorching.
- Adjust the final consistency by trickling in extra warm vegetable stock if the blades of your blending equipment drag.
Pureeing the soup immediately after adding the coconut milk traps air inside the emulsion for a frothy finish. Serve hot with toasted bread for a contrasting textural element.
