Cesnacka with cauliflower, spinach and buckwheat
Last Updated on
ingredients
2 pcs shallots 5 cloves garlic 20 pcs smaller cauliflower florets 4 pcs larger potato 1 dl peeled buckwheat pcs fresh spinach 1 tbsp ground cumin pcs salt pcs rapeseed oil
progress
All viruses everywhere and we told ourselves at home that we would resist them again. We use sea buckthorn to make tea or smoothies. We eat onions, lots of spinach and are slowly switching from lots of different fruits to mostly local Vegetable Recipes. And garlic. We also like classic garlic, but I have some cauliflower left in the fridge. I was also looking for something to tide us over. Buckwheat is delicious and the handful I add to the soup, even a guy or kid can eat. So, there’s buckwheat in there, too. Soups like this can take many forms and flavorings. The first stage, which was for dinner, was just potato, buckwheat, cauliflower and garlic. The next day I added chopped baby spinach. I liked it that way, my two year old daughter reheated it a bit and mixed it all together. Four variations and only a few ingredients. I think you will like it.
1.
Fry chopped shallots in oil. I don’t recommend white onions because they won’t process in the time it takes to make this soup. Shallots are tender and prepare quickly.
2.
Add the finely chopped potatoes to the onions with the crushed garlic and cumin (ground). Stir, reheat, pour water over. Add enough water to fit the cauliflower later.
3.
Wash the oregano before cleaning the potatoes and now pour off the water and add it to the batch. When the potatoes are soft, add the cauliflower. I added the chopped spinach at the very end, I like it when it’s just reheated, it also absorbs the iron better that way. I liked this version, the kids had to blend it because they didn’t like buckwheat otherwise and they won’t eat spinach in soup as floating leaves either . They love the blended version.
4.
TIP: instead of spinach you can add cabbage or kale.
