Cauliflower and Coconut Soup

Ingredients for 6 servings:

• 1 pepper, red, deseeded, finely chopped
• 25 g ginger, peeled, finely grated
• 2 onions, finely diced
• 1 cauliflower, approx. 1.5 kg
• 250 g potatoes, peeled, finely diced
• 5 tbsp oil, neutral
• some salt
• 100 ml white wine, dry
• 1 liter vegetable broth
• 400 ml coconut milk, unsweetened
• 2 tbsp desiccated coconut
• 150 g carrot(s)
• ½ bunch coriander greens, chopped
• some pepper, freshly ground
• 1 lime(s), juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cauliflower and divide it into small florets. Heat 3 tablespoons of oil in a sufficiently large pot. Sauté half of the peppers, the ginger, the onions, the cauliflower florets (reserve 200 g), and the potatoes, then season with salt. Deglaze with white wine and reduce slightly. Pour in the stock and stir in the coconut milk. Cook for 20 minutes over medium heat until tender. Toast the desiccated coconut without fat and set aside. Clean the carrots and cut them into very fine strips. Slice the cauliflower. Sauté the carrots and cabbage slices and the remaining peppers in two tablespoons of oil for about 6 minutes. Then stir the cilantro into the carrot mixture and season with salt. Purée the soup very finely and bring back to a boil. Season to taste with salt, pepper, and lime juice. Serve with the carrot mixture and the toasted desiccated coconut.