Recipe from klaraslife
Five years ago, Kathrin and her husband Ramin started the food blog klaraslife. The name is based on Kathrin's grandmother, whom she used to look over her shoulder when she was cooking as a child. Meanwhile, they present original recipes on their blog, Instagram and in their own cookbooks, all vegetarian or vegan and photographed by themselves.
We talked to Kathrin about her favorite festive flavors, traditions and plant-based cooking at Christmas.
She also shares her recipe for a warming cauliflower and potato soup with edamame and roasted onions, which makes a great light starter for the Christmas menu.
Christmas is the time for indulging. We consciously take time to cook, use festive ingredients and we eat in a cozy circle with friends and family. What does cooking and eating at Christmas mean to you?
Even as a child, I loved Christmas. It always smelled so good, the table was beautifully set, festive music was playing in the background and the whole family was together.
Even a day before, the Christmas menu was being prepared in the kitchen. Christmas for me has something warm and blissful. It doesn't have to be perfect, the best thing is when everyone is sitting together, laughing together and having a good time together.
What is your favorite Christmas ingredient and how do you use it?
My favorite is Ceylon cinnamon. It's not only good in sweet pastries and cookies, but also in our savory dishes. And gives them a special flavor.
On your blog "klaraslife" and in your cookbooks, you only cook vegetarian recipes. What is it about a plant-based menu that convinces meat lovers?
Nowadays there are so many great and good products that make it easy for meat lovers to try or dare to try something different.
Vegetables are such a great and versatile product, different cooking and preparation methods can create real flavor explosions.
What is your best childhood memory of Christmas?
Definitely the delicious food, the decorated Christmas tree and the get-together with the whole family. I still like to think back on that today.
Today you're showing us your recipe for a potato and cauliflower soup. What makes the recipe a highlight at Christmas?
The potato cauliflower soup is refined with turmeric and cinnamon and thus has a slightly Asian touch. For the topping, we use edamame and roasted cauliflower pieces from the oven. Be sure to try it out.
Festive appetizer: Potato - cauliflower soup with edamame and fried onions
These are the ingredients you need
- 600 g floury potatoes
- 400 g cauliflower
- 2-3 onions
- 100 g edamame
- 6 tablespoons olive oil
- salt and pepper
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- Nutmeg rub
- 1-2 cloves
- 2 bay leaves
- 100 ml soy cream
- 1 tablespoon lime juice
- 1 liter vegetable stock
This is how it works
Peel the onions and potatoes and wash the cauliflower thoroughly. Chop 1 onion and fry it in a pot with the olive oil. Sauté the pepper and the remaining spices briefly and now deglaze with the hot water.
Add the bay leaves, clove, cauliflower florets and the cut potato pieces. Then cook everything on low heat until done.
Now remove the clove and bay leaves and blend/puree everything into a homogeneous soup. Finally, add the soy cream and season with lime juice and salt.
Cut the remaining onions into rings and fry them in a coated pan with a little oil.
Fry the edamame just briefly in the pan or blanch them in hot water and quench them so that they retain their color.
Pour the soup into nice bowls/plates and decorate with the fried onions and edamame.
- Instead of edamame you can also use green peas.
- It is best to add salt at the end
- Cook bay leaves and cloves in a tea bag
- If you like it spicy, add chili oil or chili flakes to it