Cauliflower curry soup

Ingredients for 4 servings:

• 400 g cauliflower
• 200 g tomatoes
• 1 onion(s)
• 2 tbsp oil
• 3 tsp curry powder
• 1 pinch of chili powder
• Salt
• nutmeg
• 1 tsp sugar
• 600 ml vegetable stock
• 100 g chicken breasts
• 100 ml whipped cream
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Divide the cauliflower into florets and wash. Set aside about half (150 g). Peel the onion and finely dice. Cut the tomatoes into eighths. Briefly sauté everything in 1 tablespoon of oil. Season with curry, chili, salt, nutmeg, and sugar. Add the vegetable stock, bring to a boil, and cook covered over medium heat for about 5 minutes. Finely chop the remaining cauliflower and sear it in 1 tablespoon of oil. Also finely chop the meat. Purée the soup. Now add the chicken, cauliflower, and cream. Bring to a boil once. Check that the meat is cooked through. Sprinkle with chives.