Indonesian cauliflower soup

Ingredients for 2 servings:

• 1 small cauliflower
• 50 g carrot(s)
• 2 m.-large tomato(s), fully ripe, red
• 2 Pepper, red, long, mild
• 15 g ginger, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp celery, fresh or frozen
• 500 g coconut water (Asian shop, drinks)
• 10 g chicken broth (strong bouillon)
• 2 tbsp tomato paste
• 2 tbsp sunflower oil
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 tbsp sesame oil, light
• n. B. Celery leaves
• n. B. Sesame, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exotic, well-seasoned soup with crunchy vegetables. Original title: Sup Blumkol. Recipe from Lombok, Indonesia.

Wash the cauliflower, snip off the bottom end of the stalk, peel the stalk, and slice crosswise into thin slices. Separate the florets, cut into bite-sized pieces, and rinse everything again. Chop the leaves and set aside for garnishing. Wash the carrot, snip off both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash the tomatoes, remove the stalks, skin, quarter lengthwise, remove the seeds, and halve the quarters lengthwise and crosswise. Wash the fresh red chilies, remove the stalks, cut diagonally into approximately 6 mm wide pieces, and remove the seeds. Cut the fresh, peeled ginger crosswise into thin slices and dice these. Weigh and thaw frozen goods. Also finely dice the garlic cloves. Wash the green chili and slice crosswise into thin rings. Leave the seeds but discard the stalk. Wash the fresh celery and remove any imperfect leaves and stalks. Pluck the leaves, chop the required amount and set aside, weigh the frozen product and thaw. Freeze any unused amount. Trim the bottom of the celery stalks, then cut crosswise into approximately 4 mm wide pieces. Measure the required amount and freeze the rest. Weigh the frozen product and thaw. Mix the celery rolls, garlic, chili, and ginger. Heat the wok, add the sunflower oil, and heat until hot. Add the above mixture and stir-fry for 1 minute over high heat. Deglaze with the water and dissolve the chicken stock and tomato paste. Add the prepared vegetables and simmer for 4 minutes. Mix the tapioca flour with the rice vinegar and add to the simmering soup. Finally, drizzle the sesame oil into the soup. Ladle the soup onto serving plates, garnish, and serve warm with cooked white rice and sambal.