Cauliflower and coconut cream soup with chicken

Ingredients for 8 servings:

• 2 heads of cauliflower, approx. 1 kg each
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 piece(s) ginger, about the size of a walnut
• 750 g chicken breast fillet(s)
• 5 tbsp rapeseed oil or sunflower oil
• some salt and pepper, colorful from the mill
• some paprika powder, hot
• 1 liter vegetable broth
• 2 cans of unsweetened coconut milk (400 ml each)
• some cress
• some sesame seeds, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean, wash, and chop the cauliflower. Peel or chop the onions, garlic cloves, and ginger. Rinse the chicken breast fillets, pat dry, and cut into strips. Heat 4-5 tablespoons of rapeseed or sunflower oil in a large pot and fry the meat strips, turning occasionally. Season with a little salt and paprika, then remove. Sauté the onions, garlic, and ginger in the frying fat. Then add the cauliflower, vegetable stock, and coconut milk; cover and simmer for about 10 minutes. Remove a few cauliflower florets from the soup and set aside. Purée the soup and season with a little salt and a few turns of freshly ground pepper. Return the reserved cauliflower florets and meat strips to the soup and heat through. Serve the soup in soup bowls, bowls, or cups and garnish with cress and sesame seeds.