Karnıbahar Çorbası (Karnıbahar Çorbası) — Turkish Creamy Cauliflower Soup

• 700 gcauliflower florets
• 150 gyellow onion, finely chopped
• 10 ggarlic cloves, minced (about 2 medium cloves)
• 30 gunsalted butter
• 15 mlolive oil (about 1 tbsp)
• 20 gall-purpose flour (about 2 tbsp)
• 800 mlwater
• 10 gvegetable stock cube (1 cube; choose halal-certified if needed)
• 300 mlwhole milk
• 6 gfine sea salt (about 1 tsp)
• 1 tspground black pepper (about 2 g)
• 4 wedgefresh lemon wedges (1 wedge per bowl)
• 1 tspAleppo pepper flakes (about 2 g)
• 1 tspsweet paprika (about 2 g)

Instructions

1. 1

   Rinse the cauliflower florets and cut any large pieces into bite-size chunks so they cook evenly. Finely chop the onion and mince the garlic, keeping them separate so the garlic doesn’t burn while the onion softens.

2. 2

   Set a medium pot over medium heat and melt 30 g butter with the olive oil. Add the chopped onion and cook for 6–8 minutes, stirring often, until translucent and lightly sweet-smelling but not browned.

3. 3

   Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant. Sprinkle in the flour and stir for 1 minute to form a pale roux; this step gives the soup its classic Turkish creamy body without needing heavy cream.

4. 4

   Pour in the water gradually while whisking to prevent lumps, then crumble in the stock cube and stir until dissolved. Add the cauliflower, bring to a gentle boil, then reduce to a simmer and cook for 15–18 minutes until the florets are very tender.

5. 5

   Turn off the heat and blend the soup until completely smooth using an immersion blender, or carefully in a countertop blender in batches. Return the soup to low heat and stir in the milk; heat for 3–4 minutes until steaming, keeping it below a boil to prevent curdling.

6. 6

   Season with the salt and black pepper, then simmer 2 minutes to let the flavors settle and the texture thicken slightly. If the soup is thicker than you like, thin it with 50–100 ml hot water and recheck the seasoning.

7. 7

   In a small pan, melt 20 g butter over medium-low heat until foamy. Add Aleppo pepper and sweet paprika and cook for 20–30 seconds, just until the butter turns brick-red and aromatic; do not let the spices scorch.

8. 8

   Ladle the soup into 4 bowls and drizzle each with a little paprika butter. Serve immediately with one lemon wedge per bowl, and squeeze the lemon in right before eating for a bright, Turkish-style finish.