Cauliflower soup

Ingredients for 1 servings:

• 1 small banana(s) (Madeira banana)
• 1 small apple
• 200 g cauliflower florets, cleaned
• 1 clove(s) garlic
• 1 shallot(s)
• 175 ml vegetable stock
• ¼ tsp salt
• 1 tsp coconut oil
• some salt and pepper, freshly ground to taste
• 2 basil leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

something completely different – quickly done

Peel and finely dice the shallot and garlic. Wash the apple. Remove the core, stem, and blossom end, and cut the unpeeled portion into small cubes. Peel the banana and cut into thin slices. Set aside about 1 teaspoon of apple and about 6 slices of banana for garnish. Heat the coconut oil in a saucepan and fry the shallot and garlic. They shouldn’t brown. This takes about 2-3 minutes. Deglaze with the vegetable stock, add the salt, cauliflower florets, apple, and banana. Bring to a boil and simmer for about 8-10 minutes. Remove some of the cauliflower florets from the pan. Blend the rest in the pan with an immersion blender until finely chopped. Season with salt and pepper. Serve the soup in a bowl. Garnish with banana slices, diced apple, and cauliflower florets. Finely slice the basil leaves and scatter over the top.