Cream of Cauliflower Soup with Crunch

5 from 2 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 119 kcal


For the popcorn:

  • 1 tsp Garlic paste
  • 1 tsp Turmeric
  • 0,75 tsp Cumin
  • 1,5 tsp Coriander
  • 1 Pc. Cauliflower
  • 3 Pc. Potatoes
  • 750 ml Vegetable broth
  • 200 ml Coconut milk
  • Asafetida
  • Lemon juice
  • Salt
  • Pepper
  • 2 tbsp Sesame oil
  • 50 g Popcorn corn
  • 2 tbsp Sugar
  • 1 tsp Curry


  • Melt the ghee in a large saucepan, add the spices and roast for about 30 seconds. Add the chopped vegetables with the vegetable stock and let simmer for about 20 minutes.
  • Pour in coconut milk and season with Asafötida. Puree with the magic wand. Season with salt, pepper and lemon juice.
  • For the popcorn, first put the sesame oil in a saucepan. Add the popcorn and let it pop over high heat with the lid closed until nothing can be heard.
  • Caramelize sugar with curry in a pan. Add the popcorn and turn until it is completely coated.


Serving: 100gCalories: 119kcalCarbohydrates: 6.3gProtein: 0.6gFat: 10.3g
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Written by John Myers

Professional Chef with 25 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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