Greek cuisine · Soups & Stews

Kounoupidi Soupa

Cauliflower cooked soft with onion and pureed creamy, seasoned generously with olive oil and lemon.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 2 onions
• 1 potato
• 2 cloves garlic
• 1 l vegetable broth
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch dill
• salt, pepper

Instructions

1. Break the cauliflower into florets, setting a few small ones aside for garnish, peel and dice the potato, and coarsely chop the onions and garlic.
2. Heat 3 tbsp olive oil in a pot and sauté the onions with garlic over medium heat for 6–7 min, until soft and translucent.
3. Add the cauliflower and potato, sauté briefly, pour in the vegetable broth and simmer covered for 20 min, until everything falls apart easily.
4. Fry the reserved florets in 2 tbsp olive oil for 4 min until golden brown and drain on paper towels.
5. Puree the soup very finely with an immersion blender, until completely smooth and velvety, and thin with a little hot water if needed to reach the desired consistency.
6. Season with the juice of half a lemon, salt and pepper, and serve with the fried florets, dill and the remaining olive oil.