Cauliflower soup with cauliflower bruschetta

Ingredients for Cauliflower soup with cauliflower bruschetta

Instructions for Cauliflower soup with cauliflower bruschetta

To prepare the Cauliflower soup with cauliflower bruschetta recipe, please follow these instructions:

Cut 400 g cauliflower in smaller bouquets - also use the stick cut into cubes. Bring them into a pot of ginger, coriander stew and vegetable bowl.
Let the soup simmer for approx. 15 minutes under the lid until the cauliflower is completely tender. Blend the soup evenly with a spelled blender and taste it with extra boullion powder / pasta, lemon juice and possibly salt and pepper
Cook the last 100 g cauliflower finely and coriander leaves roughly
At the serving: Bring the chopped cauliflower and coriander into the soup. Decorate in bowls, glasses or cups and serve bruschetta dishes.

Chop the almonds roughly. Cut the pinned garlic cloves into thin slices. Divide the cauliflower into mini-bouquets.
Dissolve yeast in lukewarm water and add salt and oil. Stir the flour until the dough drops. Bring the dough well together on a crispy table. The dough does not have to repeal. Divide the dough into 2-3 pieces and roll them thinly 1 piece at a time. Then cut the rolled dough into portions of approx. 5x5 cm and brush with oil. Distribute the small cauliflower bouquets, garlic and almonds to the dough. Sprinkle with some oil and sprinkle salt flakes over.
Bake the bruschetta with 200 degrees hot air for 6-8 minutes until golden and crisp. Server cold or hot.