Cauliflower soup with coconut milk

Ingredients for 6 servings:

• 1 head of cauliflower
• 1 onion(s)
• 2 garlic cloves
• 2 tsp curry powder
• 2 tsp vegetable broth
• 1 ½ liters of water
• 150 ml coconut milk
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and vegan

Dice the onions and garlic. Remove any leaves from the cauliflower, wash it, and cut it into larger pieces. Bring the water to a boil, add the vegetable stock, and mix well. Sauté the onions and garlic in a large pot until translucent. Add the curry powder and sweat briefly. Add the cauliflower and cook everything briefly. Deglaze with the vegetable stock and let everything simmer. Once the cauliflower is tender, puree everything with an immersion blender until smooth. Add the coconut milk, stir, and bring to a boil one last time. Add salt and season to taste. I cook the soup in a pressure cooker. The cauliflower only needs about 10 minutes. In a regular pot, it’s cooked after 20 minutes.