in Soup Recipes

Cauliflower, coriander and coconut soup

updated

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Ingredients for 6 servings:

  • 1 cauliflower
  • 400 ml coconut milk (at least 45% coconut content)
  • 1 bunch of coriander leaves (dried coriander also works well)
  • salt and pepper
  • broth, instant
  • Lemon(s), fresh
  • sesame

Instructions

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

quick, tasty, vegan

Chop the cauliflower, wash it, and cook it in water without seasoning until tender (not al dente). Drain the cabbage and puree it, adding a little water if it’s too firm. Bring the mixture to a boil in a saucepan with the coconut milk and season to taste with salt, pepper, a little broth, and the coriander. When serving, drizzle with a few squeezes of fresh lemon juice and sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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