in Soup Recipes

Coconut Cauliflower Mango Soup

updated

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Ingredients for 4 servings:

  • 500 ml vegetable stock
  • 400 ml coconut milk
  • 300 g cauliflower florets, small
  • 100 g mango(s), diced
  • 100 g leaf spinach, cleaned, cut into fine strips
  • 2 tsp curry paste, yellow
  • 50 g radish sprouts or cress sprouts
  • Sugar
  • Salt
  • Pepper, white, from the mill

Instructions

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

vegetarian, spicy, Asian, slightly hot

Bring the broth, coconut milk, cauliflower, and curry paste to a boil. When the cauliflower is almost tender, add the mango cubes and half of the spinach and simmer for another 3 minutes. Purée with an immersion blender or in a blender. Stir in the remaining spinach strips and sprouts, and season to taste.

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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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