Cauliflower soup with coconut and curry

Ingredients for 4 servings:

• 1 m.-large cauliflower
• 1 large onion(s)
• 1 tbsp grape seed oil
• 2 tsp curry
• 1 liter vegetable broth
• 1 can coconut milk
• Salt
• 2 tbsp, heaped coconut flakes
• 2 tbsp, heaped pumpkin seeds
• 50 g almonds, chopped
• 2 tbsp soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

according to Danish recipe

Divide the cauliflower into florets and chop the stalk into large pieces. Peel the onion and also dice it roughly. Heat the oil in a large pot, fry the cauliflower and onion over medium heat for 5 minutes. Add the curry and cook for 1 minute. Then deglaze with the vegetable stock. Let the soup simmer gently for 15 minutes. Add the coconut milk. Purée with a food processor and season with salt. Lightly toast the coconut flakes, pumpkin seeds, and almonds in a pan without fat, add the soy sauce, and simmer over medium heat until the soy sauce has reduced. Ladle the soup into bowls or cups and sprinkle with the seeds.